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“The  New  England  Primer  it  a  book  all  should  have  ;  if  not  for  their  own  gratifi¬ 
cation,  that  they  may  show  the  children  the  book  they  had  to  study  when  children 
themselves.” 

CERTIFICATES. 

At  the  request  of  the  publisher,  the  following  certificate  has  been  furnished  by  a 
gentleman  who  has  given  much  attention  to  the  subject  of  early  School  Books  and 
Cntechisms  in  this  country. 

“The  edition  of  the  New  England  Primer,  published  in  1843  by  Mr.  Ira  Webster,  of  Hartford,  is  a 
correct  reprint  of  the  oldest  copy  of  that  remarkable  work,  of  which  I  have  any  knowledge  ;  perhaps 
the  oldest  copy  now  extant.  All  other  reprints  which  I  have  seen,  have  been  considerably  altered — 
modernized — from  the  original.  GEORGE  LIVERMORE.’* 

“  The  edition  of  the  New  England  Primer,  which  has  been  published  by  Mr.  Ira  Webster,  of  Hart¬ 
ford,  in  the  year  1843,  is  the  only  genuine  and  correct  edition  of  that  valuable  and  wonderful  book 
that  has  been  to  be  obtained  for  many  years.  It  is  probably  more  than  fifty  years  since  there  has  been 
printed  a  complete  arid  correct  edition  of  the  Primer,  except  the  one  printed  by  Mr.  Webster.  His 
edition  is  an  exact  copy  of  the  Primer  that  was  used  by  families  and  schools  in  mv  youth,  sixty  years 
ago,  and  I  suppose  it  had  been  used  for  fifty  or  a  hundred  years  before  that  time.  The  genuine  copy  of 
the  Primer,  on  account  of  its  antiquity,  and  its  extensive  usefulness  in  former  years,  has  now  become 
an  object  of  interesting  and  beneficial  curiosity.  THOMAS  WILLIAMS.*’ 

We,  the  subscribers,  concur  in  the  preceding  statements  : — T.  H.  GALLA  UDET, — JOEL  HA  WES, 
THOMAS  ROBBINS,— ENOCH  POND,— HEMAN  HUMPHREY. 
tf  Mr.  Ira  Webster  has  published  a  correct  reprint  of  the  oldest  copy  of  the  New  England  Primer , 
of  which  we  have  any  knowledge.  We  thank  Mr.  Webster  for  this  reprint  and  fac-simile  of  that 
remarkable  book;  and  commend  it  most  heartily  to  our  readers  and  friends.’’—  New  Orleans  Presbyl. 

u  The  New  England  Primer:  Ira  Webster,  Hartford.— This  is  an  exact  reprint  from  one  of  the 
earliest  copies  of  this  priceless  little  compendium,  which,  for  three  quarters  of  a  century,  has  been  to 
almost  every  man  born  in  New  England  the  first  book  in  religion,  and  to  thousands  has  stood  in  the 
same  office  in  literature.  We  are  glad,  in  a  new  edition,  still  to  behold  the  old  face.’’ — New  York 
Journal  of  Commerce . 

u  1  need  not  say  that  I  admire  the  Assembly's  Catechism. .  I  learned  it  when  a  child,  and  can  repeat 
it,  verbatim,  to  this  day.  I  have  taught  it  to  my  family  every  Sabbath,  ever  since  I  had  a  family. 
Perhaps  to  no  other  uninspired  work,  unless  it  be  Watts’  Psalms  and  Hymns,  is  the  Church,  using  tlie 
English  language,  so  much  indebted,  as  to  the  Assembly’s  Catechism.  ENOCH  POND.** 

u  I  would  gladly  have  it  handed  down  to  my  children’s  children. — H.  HUMPHREY.’* 

M  Few  books  have  exerted  a  wider  influence  in  New  England ,  than  the  Primer,  or  wfli  be  DOW» 
more  cordially  welcomed.’* — Christian  Visitor ,  St.  Jvlui3  N.  B. 


“  THE  COCK  DOTH  CROW,  TO  LET  YOU  KNOW, 
IE  YOU  BE  WISE,  WHAT  TIME  TO  RISE.” 


s 


THE 


IMPROVED  HOUSEWIFE, 

OR 

BOOK  OF  RECEIPTS; 


WITH 


E  N  G  li  A  V  INGS 


FOR 

MARKETING  AND  CARVING. 


BY  MRS.  A.  L.  WEBSTER. 

ALIKE  EXPERIENCED  IN  THE  VICISSITUDES  OF  LIFE  AND  IN  HOUSEWIFERY; 
WHOM  ADMONITORY  YEARS  NOW  INVITE  TO  A  MORE  RETIRED  AND 
LESS  ACTIVE  LIFE,  CHEERED  BY  AFFECTIONATE 
REMEMBRANCES  OF  PATRON-FRIENDS. 


“She  riseth  while  it  is  yet  dark— looketh  well  to  the  wavs  of  her  household,  and  euteth  not  the  bread 

of  idleness.”  Solomon. 


FIFTEENTH  EDITION  REVISED : 

WITH 

SUPPLEMENT  AND  PERPETUAL  CALENDAR. 


HARTFORD: 

SOLD  BY  THE  AGENT,  IRA  WEBSTER  ;  A.  S.  STILLMAN  J  AND  H.  L.  MILLER  J 
HARTFORD:  CADY  AND  BURGESS,  NEW  YORK:  AND  PHILLIPS, 
SAMPSON  AND  CO.,  BOSTON. 


1852. 


Entered,  according  to  act  of  Congress,  in  the  year,  1843.  ' 'V 
a.  L.  WEBSTER. 

in  the  Clerk’s  office  of  the  District  Court  of  Connecticut. 


STEREOTYPED  BY 

RICHARD  II.  HOBBIT 

HARTFORD,  CT. 


PREFACE. 


Brevity,  is  one  object  of  tlie  writer — not  to  multiply 
books ;  nor  to  present,  even  one,  large  book.  But  on  the 
contrary,  by  corrections  and  by  new  receipts,  to  improve  the 
successive  editions ;  and  thus  present  a  useful  book,  in  as 
concise  form  as  possible. ' 

The  obvious  want  of  a  suitable  text-book  for  the  Culinary 
Department,  has  induced  the  writer  to  prepare  this  work, 
being  mostly  the  result  of  personal  experience  as  house¬ 
keeper,  for  the  last  thirty -four  years. 

“  Most  of  the  receipts  now  in  use,  are  the  result  of  chance, 
or  the  whim  of  a  depraved  appetite.’’  Their  insufficiency  is 
well  known,  and  it  has  long  been  the  subject  of  complaint. 

Many  new  receipts,  it  is  believed,  are  now  for  the  first  time 
presented  to  the  public.  Selections  have  also  been  made 
from  other  compilations — such  as  have  been  proved  to  be 
good,  by  actual  trial. 

While  this  book  is  intended  for  all  classes  of  society,  em¬ 
bracing  receipts  both  for  rich  and  for  plain  cooking,  it  is 
especially  intended  as  a  guide  to  those  who  would  cook  well , 
and  please  the  pala  te  at  small  expense — considerations  of  no 
small  importance  at  all  times. 

In  conclusion, — the  writer  would  humbly  hope  that  her 
experience  may  lighten  the  care,  dissipate  the  perplexities, 
and  guide  the  judgment  of  all  who  fill  the  station,  or  assume 
the  duties  of  Cook,  or  of  Old  or  “  Young  Housekeeper.” 

1* 


CONTENTS 


Page. 

No. 

Page 

MARKETING  PLATES, 

12 

26,  Liquids, 

- 

29 

Beef,  - 

- 

13 

MEATS, 

31 

Mutton, 

- 

14 

27,  Roast  Beef, 

- 

32 

Pork,  . 

• 

14 

28,  Roast  Beef,  Southern  mode. 

32 

veal,  - 

- 

15 

29,  Beef  Steak,  Broiled, 

• 

33 

Venison, 

- 

16 

30.  Beef  Steak.  Southern  mode. 

33 

Particulars  to  be  observed  in  the 

31,  BeefSteak,  Fried, 

33 

selection  of  marketables, 

16 

32,  Liver, 

• 

34 

Beef,  ... 

- 

16 

33,  Alamode  Beef, 

• 

34 

Veal,  - 

- 

16 

34,  To  Frizzle  Beef,  - 

. 

34 

Mutton, 

- 

16 

35,  Boiled  Beef, 

. 

34 

Lamb,  ... 

- 

17 

36.  To  Collar  a  Flank  of  Beef, 

35 

Pork,  ... 

- 

17 

37,  Curries, 

. 

35 

Turkey, 

- 

17 

38,  Sweetbread,  Heart  and  Liver,  35 

Fowls,  ... 

- 

17 

39,  To  brown  Mince  Meat, 

36 

Geese,  ... 

- 

17 

40,  Tripe, 

. 

36 

Ducks,  - 

- 

17 

41,  Meats  warmed  over, 

. 

36 

Shad,  ... 

- 

17 

42,  Veal,  ... 

. 

37 

Herring, 

- 

17 

43,  Roast  Veal, 

• 

37 

Lobsters, 

* 

17 

44,  Baked  Veal, 

- 

37 

Crabs,  ... 

- 

18 

45,  Veal  and  Chicken  Pot  Pie, 

37 

46,  Veal  Cutlets, 

- 

38 

No.  CARVING 

Page. 

47,  To  broil  Calf’s  Liver, 

- 

38 

1,  Cod’s  Head  and  Shoulders, 

19 

48,  Force  Meat  Balls, 

. 

39 

2,  Edge  or  Aitch  bone  of  Beef, 

20 

49,  Calf’s  Head, 

- 

39 

3,  Sirloin  of  Beef, 

- 

20 

50,  Calf’s  Feet, 

. 

39 

4,  Ribs  of  Beef, 

. 

20 

51,  Scotch  Collops,  - 

. 

40 

5,  Round  of  Beef, 

- 

20 

52,  To  grill  a  Calf’s  Head, 

40 

6,  Tongue, 

- 

20 

53,  Veal  Olives, 

- 

40 

7,  Calf’s  Head, 

. 

21 

54,  Ragout  of  Cold  Veal, 

. 

40 

8,  Shoulder  of  Mutton, 

21 

55,  Mutton, 

- 

41 

9,  Leg  of  Mutton, 

- 

21 

56,  To  harricot  Mutton, 

- 

42 

10,  Spare  Rib,  - 

- 

22 

57,  Shoulder  of  Lamb  grilled, 

42 

11,  Leg  of  Pork,  (See 

Ham.) 

22 

58,  Lamb’s  Fry, 

- 

42 

12,  Fore  Quarter  of  Lamb, 

22 

59,  Irish  Stew, 

. 

42 

13,  Saddle  of  Mutton 

22 

60,  Pork  Steaks, 

43 

14,  Breast  of  Veal, 

23 

61,  To  broil  Ham, 

- 

43 

15,  Fillet  of  Veal, 

- 

23 

62,  To  boil  Ham, 

. 

43 

16,  Pig,.  -  - 

- 

23 

63,  To  toast  Ham, 

. 

43 

17,  Venison, 

- 

23 

64,  To  stuff  Ham, 

. 

43 

18,  Ham,  - 

- 

24 

65,  Baked  or  Roast  Pig, 

. 

43 

19,  A  Fowl, 

- 

24 

66,  Tobarbacue  Shoat, 

. 

44 

20,  A  Goose, 

- 

25 

67,  Souse, 

44 

21,  Turkey, 

- 

25 

68,  Pressed  Head, 

44 

22,  Partridge, 

- 

25 

69,  Sausages, 

45 

23,  Pigeons, 

- 

26 

70,  Venison, 

45 

24,  Hare, 

- 

26 

71,  To  roast  Venison, 

15 

A  word  for  the  Dinner  Table, 

27 

72,  Venison  Steaks,  - 

45 

Weights  and  Measures, 

29 

73,  Mock  Venison, 

46 

25,  Solids, 

- 

29 

74,  Poultry,  &c. 

46 

CONTENTS. 


Ill 


No.  Page. 

No. 

Page 

75,  Turkey, 

46 

123,  Sauce  for  Turtle  or 

CalPs 

76,  Chickens,  - 

47 

Head, 

. 

62 

77,  Fricassee  Chickens, 

47 

124,  Mushroom  Catsup, 

. 

62 

78,  To  fricassee  small  Chick¬ 

125,  Celery  Vinegar,  - 

- 

63 

ens  :  southern  mode, 

48 

126,  Sauce  for  Cod’s  Head 

* 

63 

79,  Chickens  baked  in  Rice, 

48 

127,  Fish  Sauce  of  Liver, 

63 

80,  Goose,  ... 

48 

128,  Gravy  for  Ducks, 

• 

64 

81,  To  stew  Partridges, 

48 

129,  Duck  Sauce, 

. 

64 

82,  Pigeons,  ... 

49 

130,  Brown  Sauce  for  Poultry, 

64 

83,  To  stew  Pigeons, 

49 

131,  Boiled  Eggs, 

. 

64 

84,  Ducks,  ... 

49 

132,  Poached  Eggs, 

. 

64 

85,  To  boil  a  Duck, 

50 

133,  Omelet, 

. 

65 

86,  To  stew  Ducks,  - 

50 

134,  Egg  Balls,  - 

• 

65 

87,  To  roast  Ducks,  - 

50 

135,  FISH, 

65 

88,  To  roast  Rabbits, 

50 

136,  To  boil  Fish, 

. 

66 

89,  To  dress  Turtle,  - 

51 

137,  To  broil  Fish, 

. 

67 

90,  Turtle  Soup, 

52 

138,  To  fry  Fish, 

- 

67 

91,  Mock  Turtle  of  Calf's  Head, 

52 

139,  To  fry  Fresh  Cod,  Trout  and 

92,  Plain  Mock  Turtle  Soup, 

53 

Perch, 

. 

67 

93,  Calfs  Feet  Turtle  Soup, 

54 

140,  To  broil  a  Shad,  - 

- 

68 

94,  Oyster  Soup, 

54 

141,  To  roast  a  Shad,  - 

- 

68 

95,  Cream  Soup, 

54 

142,  To  bake  a  Shad, 

. 

68 

96,  Pea  Soup,  ... 

54 

143,  To  stuff  and  bake  Fish, 

68 

97,  Veal  Soup,  ... 

55 

144,  Chowder, 

- 

68 

98,  Black  or  Beef  Soup, 

55 

145,  Codfish, 

. 

69 

99,  Bouilli  Soup, 

55 

146,  To  boil  a  Cod’s  Head  and 

100,  Portable  Soup, 

56 

Shoulders, 

- 

69 

101,  Soup  Herb  Spirit, 

57 

147,  To  roast  a  Cod’s  Head  and 

102,  Scotch  Barley  Broth :  a  cheap 

Shoulders, 

- 

69 

and  substantial  dish,  - 

57 

148,  Halibut, 

- 

70 

1 03,  Gravies  and  Sauces, 

57 

149,  Black  Fish,  - 

. 

70 

104,  Brown  Gravy, 

58 

150,  To  broil  Herring,  - 

- 

70 

105,  To  draw  or  melt  Butter, 

58 

151,  Sturgeon, 

. 

70 

106,  Burnt  Butler,  for  Fish,  Eggs, 

152,  To  boil  Fresh  Salmon, 

70 

or  Salad,  -  -  - 

58 

153,  To  broil  Fresh  Salmon, 

71 

107,  Drawn  Butter,  Curry  Sauce, 

154,  To  boil  Mackerel, 

Trout, 

and  Egg  Sauce,  - 

59 

Perch,  and  Bass, 

. 

71 

108,  Roast  Meat  Gravy  and  Dark 

155,  To  broil  Mackerel, 

Perch, 

Gravy,  ... 

59 

Bass,  or  Trout,  - 

- 

71 

109,  Sauce  for  Cold  Meat,  Salad, 

156,  To  boil  Eels, 

- 

71 

or  Fish, 

59 

157,  To  broil  Eels, 

- 

71 

110,  Wine  Sauce  for  Venison  or 

158,  To  bake  Eels, 

- 

72 

Mutton,  - 

59 

159,  Fish  Force  Meat  Balls, 

72 

111,  Oyster  Sauce, 

CO 

160,  Fish  Cakes, 

- 

72 

112,  Savoy  Jelly  for  Cold  Meat, 

60 

161,  Lobsters  and  Crabs, 

- 

72 

113,  White  Celery  Sauce  forboil- 

162,  Scollops, 

- 

72 

ed  Poultry, 

60 

103,  To  Roast  Clams:  superior 

114,  Caper  Sauce, 

60 

mode  of  cooking  them, 

73 

115,  Lobster  Sauce 

61 

164,  Pot  Clams,  - 

- 

73 

li6,  Tomato  Sauce, 

61 

165,  Clam  Pan  Cakes, 

- 

73 

117,  Gravy  Sauce, 

61 

166,  Long  Clams, 

- 

73 

118,  Common  Sauce,  - 

61 

167,  To  stew  Oysters, 

- 

73 

119,  Parsley  and  Butter, 

61 

168,  To  fry  Oysters, 

- 

74 

120,  Pudding  Sauce,  - 

61 

169,  Oyster  Pancakes, 

- 

74 

121,  Cranberry  and  Apple  Sauce 

62 

170,  Oyster  Pie, 

- 

74 

122,  Chicken  Salad. 

62 

171,  Scolloped  Oysters, 

74 

iv 


CONTENTS. 


No. 

172, 

173, 

174, 

175, 
170, 

177, 

178, 

179, 

180, 
181, 
182, 

183, 

184, 

185, 

186, 

187, 

188, 

189, 

190, 

191, 

192, 

193, 

194, 

195, 

196, 

197, 

198, 

199, 

200, 
201, 

202, 

203, 

204, 

205, 

206, 

207, 

208, 

209, 

210, 
211, 
212, 

213, 

214, 

215, 

216, 

217, 

218, 

219, 

220, 


Page. 

PUDDINGS,  &C.  74 

Virginia  Chicken  Pudding,  76 
Almond  Pudding,  -  76 

Rich  Boiled  Indian  Pudding,  77 
Plain  Baked  Bread  Pudding,  77 
Baked  Corn  Pudding,  -  77 

Plain  Boiled  Indian  Pudding,  77 
Baked  Indian  Pudding,  No.  1,  78 
“  “  “  No.  2,  78 


tl  U  li 

No.  3.  78 

Lemon  Pudding, 

78 

Lemon  Pudding  or 

Lemon 

Pie, 

78 

Baked  Orange  &  Lemon  Pud- 

ding, 

79 

Orange  Pudding,  - 

79 

Rich  Bread  Pudding, 

79 

Minute  Pudding, 

79 

Cream  Pudding, 

80 

Rennet  Pudding, 

80 

Quaking  Pudding, 

80 

Tapioca  Pudding, 

80 

Potato  S  t  arch  P  udding,  No.  1 .  80 

<<  U  << 

No.  2.  81 

Bird’s  Nest  Pudding,  -  81 

Boiled  Plum  Pudding,  81 

Cherry  or  Damson  Pudding,  82 
Quick  Baked  Pudding,  82 

Baked  or  Boiled  English 
Plum  Pudding,  82 


Quince  Pudding,  -  82 

Whortleberry  Pudding,  83 

Baked  or  Boiled  Rice  Pud¬ 
ding,  -  -  -  83 

Boiled  Rice  Pudding,  -  83 

Baked  Rice  Pudding,  with 
Eggs,  ...  83 

Baked  Rice  Pudding  without 
Eggs,  -  -  -  -  83 

Ground  Rice  Pudding,  -  84 

Marlborough  Pudding,  -  84 

English  Plum  Pudding,  84 

Sago  Pudding,  -  -  84 

Carrot  Pudding,  -  85 

To  make  Mush,  -  85 

Hasty  Pudding,  85 

Potato  Pudding,  -  -  85 

Sweet  Potato,  or  Irish  Pota¬ 
to  Pudding,  -  85 

Puff  Pudding,  -  86 

Boston  Best,  -  -  86 

Apple  Dumplings,  -  86 

Plain  Fritters,  -  -  86 

Cream  Fritters,  -  87 

Spanish  Fritters,  -  87 


Mock  Oysters,  of  Green  Corn,  87 


No.  I’age. 

221,  Indian  Corn  Cake,  -  87 

222,  PASTIIY  AND  PIES,  87 

223,  Common  Paste  for  Pies, 

No.  1,  88 

224,  Common  Pastry,  No.  2.  89 

225,  Common  Family  Pastry, 

No.  3,  ...  89 

226,  Puff  Paste,  -  90 

227,  Confectioner’s  Pastry,  -  91 

228,  Tart  Paste,  -  92 

229,  Short  Paste  for  Fruit  Pies,  92 

230,  To  make  Raised  Pie  Crust,  or 

Potato  Pie  Crust,  see 


No.  45,  92 

231,  Tomato  Pie,  -  92 

232,  Mince  Pie,  -  92 

233,  Plain  Mince  Pie,  -  93 

234,  To  make  Mince  Meat  for 

Pies,  ...  93 

235,  Apple  Pie,  ...  94 

236,  Rice  Pie,  ...  95 

237,  Peach  Pie,  ...  95 

238,  Plain  Custard  Pie,  -  95 

239,  Apple  Custards,  -  -  95 

240,  Cracker  Pie,  -  96 

241,  Marlborough  Tarts,  -  96 

242,  Lemon  Tarts,  -  -  96 

243,  Tart  Pie,  ...  96 

244,  Rhubarb  Pie,  -  96 

245,  Pumpkin  “  -  97 

246,  Lemon  “  -  -  97 

247,  Grape  “  -  -  98 

248,  Currant  and  Gooseberry  Pie,  98 

249,  Fruit  Pies  in  variety,  -  98 

250,  Delicate  Pie  of  Sweetbread 

and  Oysters,  -  -  98 

251,  Cream  Pie,  -  -  99 

252,  Connecticut  Thanksgiving 

Chicken  Pie,  -  -  99 

253,  Common  Chicken  Pie,  -  99 

254,  Almond  Custard,  No.  1,  100 

255,  “  “  No.  2,  100 

256,  Soft  “  -  -  100 

257,  Rennet  Custard.  See  “To 

make  Rennet,  No.  622,  101 

258,  Cream  Custards,  -  -  101 

259,  Boiled  “  -  -  101 

260,  Mottled  “  -  -  102 

261,  Milk  “  -  -  102 

262,  CAKES,  GINGERBREAD 

NUTS,  BREAD,  &C.  102 

263,  Frosting  for  Cake,  -  103 

264,  Lemon  Cake,  -  -  104 

265,  Rich  Queen  Cake,  -  104 

266,  Family  Queen  Cake,  -  105 

267,  Sponge  Cake,  No.  1,  105 


CONTENTS. 

V 

No. 

Page. 

No. 

Paor 

268,  Sponge  Cake,  No  2, 

- 

106 

323, 

Drop  Biscuit, 

119 

269,  Savoy  Cakes, 

* 

106 

324, 

Sugar  Drops, 

119 

270,  Wedding  Cake, 

- 

106 

325, 

Rich  Cookies, 

* 

120 

271,  Quick  Wedding  Cake, 

- 

106 

326, 

Jenny  Lind  Cake, 

_ 

120 

272,  Black  or  Plum  Cake, 

- 

107 

327, 

Soft  Cookies, 

_ 

120 

273,  Plum  Cake, 

107 

328, 

Boston  Cream  Cake, 

120 

274,  Fruit  Cake, 

. 

108 

329, 

Shrewsbury  Cake, 

120 

275,  Rich  Loaf  Cake,  - 

. 

108 

330, 

Tunbridge  Cake,  - 

121 

276,  Plain  Loaf  Cake,  - 

- 

108 

331, 

Plain  Tea  Cakes,  - 

. 

121 

277,  Loaf  Cake,  No.  1, 

• 

109 

332, 

Indian  Cakes, 

121 

278,  Loaf  Cake,  No.  2, 

- 

109 

333, 

Whigs, 

_ 

121 

279,  Shelah,  or  Quick  Loaf  Cake,  109 

334, 

Sugar  Dough  Nuts, 

121 

280,  Almond  Cake, 

- 

110 

335, 

Molasses  Dough  Cakes, 

121 

281,  French  Almond  Cake, 

- 

110 

336, 

Yankee  Nut  Cakes, 

_ 

122 

282,  Kisses, 

- 

111 

337, 

Crollers,  No.  1, 

* 

122 

283,  Kisses,  or  Sugar  Drops, 

111 

338, 

Crollers,  No.  2, 

. 

123 

284,  New  York  Cup  Cake, 

- 

111 

339, 

Cream  Cakes, 

. 

123 

285,  Cup  Cake,  - 

- 

112 

340, 

Savoy  Cake, — Dough  Nuts, 

123 

286,  Measure  Cake, 

- 

112 

341, 

Family  Cake, 

• 

123 

287,  French  Cake, 

- 

112 

342, 

Cake  without  Butter, 

• 

123 

288,  Rich  Cream  Cake, 

• 

112 

343, 

Convenient  Yeast, 

• 

124 

289,  Plain  Cream  Cake, 

- 

113 

344, 

Milk  Yeast, 

• 

124 

290,  Rutland  Cake, 

- 

113 

345, 

Potato  Yeast, 

. 

124 

291,  Hartford  Cake, 

- 

113 

346, 

Patent  Yeast, 

124 

292,  Cake  without  Eggs, 

- 

113 

347, 

Wheat  Bread, 

• 

125 

293,  Boston  Gingerbread, 

- 

113 

348, 

Excellent  Family  Bread, 

126 

294,  Composition  Cake, 

- 

114 

349, 

Sponge  Bread, 

- 

126 

295,  Plain  Composition  Cake, 

114 

350, 

Rye  Bread, 

. 

126 

296,  Diet  Bread, 

- 

114 

351, 

Brown  Bread, 

. 

127 

297,  Confectioner’s  Pound  Cake, 

114 

352, 

Indian  Bread, 

. 

127 

298,  Pound  Cake, 

- 

114 

353, 

Graham  Bread, 

. 

127 

299,  Pound  Cake,  baked  or  boil 

- 

354, 

Corn  Meal  Bread, 

. 

127 

ed,  - 

- 

114 

355, 

Batter  Bread, 

. 

128 

300,  Good  F amily  Cake, 

- 

115 

356, 

Mixed  Bread, 

- 

128 

301,  Delicate  Cake, 

- 

115 

357, 

Rice  Bread,  No.  1, 

- 

128 

302,  Jelly  Cake,  No.  1, 

. 

115 

358, 

Rice  Bread,  No.  2, 

• 

128 

303,  Jelly  Cake,  No  2,  - 

. 

116 

359, 

Potato  Bread, 

. 

128 

304,  Sponge  Gingerbread, 

- 

116 

360, 

French  Rolls,  No.  1, 

- 

128 

305,  Sugar  Gingerbread, 

- 

116 

361, 

French  Rolls,  No.  2, 

- 

129 

306,  Hard  Molasses  Gingerbread, 

116 

362, 

Dry  Butter  Biscuit, 

- 

129 

307,  Soft  Molasses  Gingerbread,  117 

363, 

Butter  Biscuit, 

• 

129 

308,  Ice  Cream  ;  do.  without  crm.  117 

364, 

Buttermilk  Biscuit, 

- 

129 

209,  Bannocks,  Love  Cakes,  &c.  117 

365, 

Milk  Biscuit, 

. 

130 

310,  Soda  Cake,  - 

117 

366, 

Wainwood  Biscuit, 

. 

130 

311,  Ginger  Snaps,  No.  1, 

117 

367, 

Hard  Biscuit, 

• 

130 

312,  Ginger  Snaps,  No.  2, 

118 

368, 

Salaeratus  Biscuit, - 

- 

130 

313,  Ginger  Cookies,  - 

118 

369, 

Sponge  Biscuit,  - 

- 

130 

314,  Jumbles, 

118 

370, 

Potato  Biscuit, 

. 

131 

315,  Rice  Balls,  - 

118 

371, 

Crackers, 

- 

131 

316,  Cheap  Rice  Balls, - 

118 

372, 

Economy  Cakes,  - 

- 

131 

317,  Rich  Jumbles, 

118 

373, 

Buckwheat  Cakes, 

- 

132 

318,  Plain  Jumbles, 

119 

374. 

Green  Corn  Cakes, 

. 

132 

319,  Macaroons, 

119 

375, 

Indian  Corn  Cakes, 

• 

132 

320,  Vermont.  Sugar  Cake, 

119 

376, 

Indian  Slap  Jacks, 

132 

321,  Little  Plum  Cakes, 

119 

377, 

Journey  or  Johnny  Cakea, 

133 

322,  Virginia  Drop  Biscuit, 

119 

378, 

Hoe  Cakes,  ♦ 

• 

133 

1* 


VI 

CONTENTS. 

No. 

Page. 

No. 

Page. 

379, 

Muffins, 

• 

133 

429, 

Potato  Croquettes, 

145 

380, 

Quick  Waffles, 

- 

- 

133 

430, 

Sweet  Potatoes,  - 

145 

381, 

Raised  Flour  Waffles, 

- 

133 

431, 

Turnips,  ... 

145 

382, 

Waffles, 

- 

- 

134 

432, 

Ragout  of  Turnips, 

145 

383, 

Rice  Waffles, 

- 

- 

134 

433, 

Beets,  ... 

146 

384, 

Breakfast  Rice  Cakes, 

134 

434, 

Parsnips  and  Carrots,  - 

140 

385. 

Wafers, 

- 

- 

134 

435, 

Onions,  ... 

146 

386, 

Rice  Wafers, 

- 

135 

436, 

Boiled  Sweet  Corn, 

146 

387, 

Rice  Ruffs, 

. 

- 

135 

437, 

Fried  Sweet  Corn, 

140 

388, 

Rice  Cakes, 

. 

- 

135 

438, 

Beans  of  various  kinds, 

146 

389, 

Crumpets, 

- 

-  ' 

135 

439, 

Boston  Baked  Beans,  - 

147 

390, 

Cream  Cakes, 

- 

• 

135 

440, 

Artichokes, 

147 

391, 

Syllabub, 

- 

- 

135 

441, 

Baked  Squash, 

147 

392, 

Floating  Island, 

- 

. 

136 

442, 

Boiled  Squash, 

147 

393, 

Flummery,  - 

- 

- 

136 

443, 

Squashes  or  Cymlings,  - 

148 

394, 

Whip  Syllabub, 

- 

- 

136 

444, 

Greens,  ... 

148 

395, 

Ornamental  Froth  for  Blanc 

445, 

Asparagus,  -  -  - 

148 

Mange,  or  Creams, 

- 

136 

446, 

Salsify, — Southern  mode, 

148 

396, 

Virginia  Floating 

Island, 

136 

447, 

Salsify  or  Vegetable  Oyster,  149 

397, 

Charlotte  Rousse 

- 

136 

448, 

Peas,  .... 

149 

398,  Apple  Snow,  -  -  137 

399,  Trifle,  ....  137 

400,  Slip,  137 

401,  Cards  and  Whey,  -  -  138 

402,  Isinglass  Blanc  Mange,  -  138 

403,  Blanc  Mange,  -  -  138 

404,  Calf’s  Feet  Blanc  Mange,  139 

405,  Moss  Blanc  Mange,  -  139 

400,  Rice  Flour  Blanc  Mange,  139 

407,  Ice  Creams,  -  -  140 

408,  Ice  Cream  without  Cream,  140 

409,  Lemon  Cream,  -  -  141 

410,  Vanilla  Cream,  -  -  141 

411,  Strawberry,  Raspberry,  or 

Blackberry  Cream,  -  141 

412,  Coffee  Cream,  -  -  141 

413,  Quince,  Apple,  or  Pear 

Cream,  ...  141 

414,  Peach  Cream,  -  -  141 

415,  Pine  Apple  or  Citron  Cream,  142 

416,  Sago  or  Barley  Cream,  -  142 

417,  The  Froth,  ...  142 

418,  Fruit  Tart  Cream,  -  142 

419,  Pink,  or  Red  Currant  Cream,  142 

420,  To  ornament  Creams  and 

Custards,  -  143 

421,  White  Lemon  Cream,  -  143 

422,  Lemonade  Ice,  -  -  143 

423,  VEGETABLES,  143 

424,  Potatoes,  -  -  -  143 

425,  Potato  Snow  Balls,  -  144 

420,  Fried  Potatoes,  Apples,  and 

Onions,  ...  144 

427,  Roast  Potatoes,  -  -  144 

428,  To  roast  Potatoes  under 

Meat,  -  -  145 


449, 

450, 

451, 

452, 
'453, 

454, 

455, 

456, 

457, 

458, 

459, 
400, 
461, 
402, 

463, 

464, 

465, 

466, 

467, 

468, 

469, 

470, 

471, 

472, 

473, 

474, 

475, 

476, 

477, 

478, 

479, 

480, 

481, 

482, 


Field  Peas,  -  -  .  149 

Cabbage  and  Cauliflowers,  149 

Brocoli,  ...  150 

Celeriac,  ...  150 

Pickled  Eggs,  No.  463,  -  150 

Southern  manner  of  boiling 
Rice,  -  -  -  150 

Egg  Plant,  -  -  -  151 

Potato  Pumpkin,  -  -  151 

Cucumbers,  ...  151 

Salads,  -  -  -  152 

Stewed  Mushrooms,  -  152 

Broiled  Mushrooms,  -  152 

Tomatoes,  ...  152 

Mustard,  -  -  -  153 

DIRECTIONS  FOR  PICKLING,  153 
Cucumbers,  -  -  -  154 

To  pickle  Cucumbers,  -  154 

Tomatoes,  ...  154 

Mangoes,  ...  154 

Butternuts,  ...  155 

Walnuts,  -  -  -  155 

Cabbage,  ...  155 

Cabbages  and  Cauliflowers,  156 
Peppers,  -  .  -  -  156 

East  India  Pickle,  -  156 

French  Beans,  and  Radish 


Pods,  156 

Peaches  and  Apricots,  -  157 

Nasturtions,  -  -  1-57 

Onions,  ...  457 

Gherkins,  ...  157 

Mushrooms,  No.  1,  -  157 

Mushrooms,  No.  2,  -  158 

Beets,  ....  158 

Oysters  and  Claras,  -  158 


CONTENTS. 


vii 


No.  Page. 

483,  Smelts,  ...  1,58 

484,  Mackerel,  -  -  -  159 

485,  LEMON  sirup,  159 

486,  Orange  Sirup,  -  -  159 

487,  Blackberry  Sirup,  -  159 

488,  Elderberry  Sirup,  -  160 

489,  Molasses  Simp  for  Preserv¬ 

ing,  ....  160 

490,  SWEETMEATS  DRINKS,  &C.,  160 

491,  To  clarify  Sirup  for  Sweet¬ 

meats,  -  -  -  161 

492,  Directions  for  making  Sweet¬ 

meats,  ...  161 

493,  Quince  Marmalade,  -  162 

494,  Preserved  Quinces,  -  162 


495,  Preserved  Pine  Apples,  162 

496,  Preserved  Currants,  -  163 

497,  Preserved  Strawberries,  163 

498,  Preserved  Pippins,  -  163 

499,  Preserved  Crab  Apples,  164 

500,  Preserved  Apples,  -  164 

501,  Transparent  Apples,  -  164 

502,  Good  Family  Apple  Sauce,  165 

503,  Cider  Apple  Sauce,  -  165 

504,  Black  Butter,  -  -  165 

505,  Preserved  Peaches,  -  165 

506,  Peaches,  Apricots  and  Plums 

preserved  in  Brandy,  -  166 

507,  Preserved  Cranberries,  166 

508,  Preserved  Gages,  -  166 

509,  Preserved  Damsons,  -  166 

510,  Preserved  Pumpkin,  -  167 

511,  Preserved  Grapes,  -  167 

512,  Preserved  Pears,  -  167 

513,  Winter  Bell  Pears,  -  167 

514,  Preserved  Cherries,  -  168 

515,  Quince  and  Apple  Sauce,  168 

516,  Preserved  Tomatoes,  -  168 

517,  Tomato  Marmalade,  -  169 

518,  Cymlings,  or  Mock  Citron,  169 

519,  Raspberry,  Blackberry,  and 

Strawberry  Jam,  -  169 

520,  CalPs  Feet  Jelly,  -  -  169 

521,  Lemon  Jelly,  -  -  170 

522,  Strawberry,  Raspberry,  and 

Blackberry  Jelly,  -  170 

523,  Cranberry,  Grape,  and  Cur¬ 

rant  Jelly,  -  -  -  171 

524,  Apple  and  Quince  Jelly,  171 

525,  Molasses  Candy,  -  -  172 

526,  Coffee,  ...  172 

527,  French  method  of  preparing 


Coffee,  ...  173 

528,  Coffee  cream,  -  -  174 

529,  Cocoa  shells,  -  -  174 

530,  Chocolate,  -  -  •  174 


No.  Page. 

531,  Tea,  174 

532,  Fan  Sucre,  ...  174 

533,  Currant  Wine,  -  -  175 

534,  Grape  Wine,  -  -  175 

535,  To  mull  Wine,  -  -  175 

536,  Ginger  Wine,  -  -  175 

537,  Ogeat ;  an  excellent  refresh¬ 

ment  for  Parties,  -  175 

538,  Sherbet,  ...  176 

539,  Cherry  Shrub,  -  -  176 

540,  Currant  Shrub,  -  -  176 

541,  Raspberry  Shrub,  -  -  176 

542,  Lemon  Shrub,  -  -  176 

543,  Lemonade,  ...  177 

544,  Common  Beer,  -  -  177 

545,  Spring  Beer,  -  -  177 

546,  Lemon  Beer,  -  -  178 

547,  Hop  Beer,  -  -  -  178 

548,  Ginger  Beer,  -  -  178 

549,  Quick  Ginger  Beer,  -  178 

550,  Spruce  Beer,  -  -  178 

551,  Beer  of  Essential  Oils,  -  179 

552,  Essence  of  Lemon,  -  179 

553,  Essence  of  Ginger,  -  179 

554,  Rose  Water,  -  -  179 

555,  Aromatic  Vinegar,  -  180 

550,  To  extract  the  Essential  Oil 

of  Flowers,  -  -  180 

557,  Cologne  Water,  -  -  180 

558,  Perfume  Bags,  -  -  180 

559,  Lavender  Water,  -  -  181 

500,  To  extract  a  Clove,  Bean,  or 

any  other  artificial  sub¬ 
stance,  from  the  nose  of  a 

child,  ...  181 


561,  To  prevent  the  Quinsy  or 
swollen  Glands,  and  to  cure 


Sore  Throat,  -  -  181 

562,  For  the  Erysipelas,  -  181 

563,  Pitch  Pine  Mixture,  for  the 

Consumption,  -  -  182 

564,  Cough  Drops,  -  -  182 

565,  Cough  Tea,  -  -  -  182 

566,  Cough  Mixture,  -  -  182 

567,  For  a  Cankered  Mouth,  182 

568,  Family  Salve,  -  -  182 

509,  For  Rheumatism,  Sprains 

and  Bruises,  -  -  183 

570,  For  Lax  Bowels,  -  -  183 

571,  For  Stoppage  of  Urine,  183 

572,  For  the  Croup,  -  -  183 

573,  For  a  Burn,  -  -  -  184 

574,  For  Inflamed  Eyes  ;  a  cure,  184 

575,  For  a  Felon,  -  -  184 

570,  For  Cholera  Morbus,  -  184 
577,  Elixir  Proprietatis,  -  184 


CONTENTS 


viii 


No 

578, 

579, 

580, 

581, 

582, 


Page. 

184 

185 
185 
185 

other 

185 


Rice  Gruel,  - 
Water  Gruel, 

Barley  Water, 

Caudle, 

Wine,  Vinegar,  and 
Wheys, 

Arrow  Root  Custard,  -  185 

Thoroughwort  Bitters  -  186 

Stomachic  Tincture,  -  186 

Tapioca  Jelly,  -  -  186 

Moss  Jelly,  -  186 

Sago  Jelly,  ...  187 

Beef  Tea,  187 

For  the  Dysentery,  -  187 

For  weakness,  -  -  187 

592,  To  prevent  the  Lockjaw,  187 

593,  For  the  Ear-ache,  -  188 

InfalliblecureforToothache,  188 

For  the  Sick  Head-ache,  188 

For  the  Heart-ache,  or  Heart¬ 
burn,  -  183 

Iceland  Liverwort,  -  1 88 

Bread  Water,  -  -  189 

Cooling  Drinks,  -  -  189 

Licorice,  Flaxseed,  Boneset, 
Pennyroyal,  Mint,  Balm, 


583, 

584, 

585, 

586, 

587, 

588, 

589, 

590, 

591, 


594, 

595, 

596, 

597, 

598, 

599, 

600, 


and  other  Teas, 

601,  For  a  Cut, 

602,  Madder  Red  and  Crimson 

Dyes*  -  - 

603,  Blue  Black  Dye,  - 

604,  Black  Dye,  - 

605,  Slate  Colored  Dye, 


189 

189 

189 

190 

191 
191 
191 


606,  Yellow  Dyes, 

607,  Green  and  Blue  Dye  for  Silks 

and  Woolens,  -  -  192 

608,  Beautiful  Pink  Dye,  -  192 

609,  Cold  Soap,  -  -  -  193 

610,  Hard  Soap,  ...  193 

611,  Windsor  Soap,  -  -  19-3 

612,  Bayberry  or  Myrtle  Soap,  193 

613,  To  make  first  rate  Potash 

Soap,  -  194 

614,  Cosmetic  Soap  for  washing 

the  hands,  -  -  -  194 

615,  Superior  Soft  Soap,  -  194 


MISCELLANEOUS  RECEIPTS. 

616,  To  extract  Tar,  Paint, 

Grease,  and  Stains  from 
Carpets,  and  the  finest  fa¬ 
brics,  without  injury  to  the 
texture,  or  to  the  most  deli¬ 
cate  colors.  -  -  195 

617,  To  preserve  different  kinds 

of  Fruit  through  the  winter,  195 


No.  Pag* 

618,  To  make  Tomato  Ketchup, 

and  to  keep  Tomatoes  and 
Lima  Beans  through  the 
winter.  -  -  -  195 

619,  Lemon  Citron,  -  -  196 

620,  Tarragon  Vinegar,  -  196 

621,  A  cheap  Water  Filter,  -  196 

622,  To  prepare  Rennet,  -  196 

623,  To  clean  CalPs  Head  and 

Feet.  Seepage  15.  -  196 

624,  To  corn  Beef,  and  to  “  Salt 

in  Snow,”  -  196 

625,  To  salt  Pork,  -  -  197 

626,  Westphalia  Hams, — mode  of 

curing  them,  -  -  197 

627  Virginia  mode  of  curing 

Hams,  ...  197 

628,  Western  mode  of  curing 

Hams,  ...  197 

629,  A  cheap  Smoke  House,  197 

630,  To  pickle  Salmon,  -  198 

631,  To  pickle  Shad,  -  -  198 

632,  To  cure  Herring,  -  -  198 

633,  An  excellent  common  Pickle 

for  Hams  and  Tongues,  198 

634,  To  try  Lard  and  Tallow,  198 

635,  To  manage  Bees,  -  -  199 

636,  To  make  Cream,  -  -  199 

637,  Yeast  of  Cream  of  Tartar 

and  Salmratus,  -  -  199 

638,  Tartaric  acid  Yeast,  -  199 

639,  Gardiner  Flour  Pudding,  199 

640,  Whortleberry  Pudding,  -  200 

641,  Custard  Pudding,  -  -  200 

642,  To  fricassee  Eggs,  -  200 

643,  Cold  Sweet  Sauce  for  Pud¬ 

dings,  -  200 

644,  Buckwheat  Cakes,  -  200 

645,  Mountain  Pound  Cake,-  200 

646,  Noodles  for  Soup,  -  200 

647,  To  clarify  Sugar,  -  -  200 

648,  To  make  Wheat  Starch,  201 

649,  To  make  Potato  Starch,  201 

650,  To  prepare  Starch  for  use,  201 

651,  White  Apple  Sauce,  -  201 

652,  Opodeldoc,  -  -  -  201 

653,  Ox  marrow  Pomade.  722, 853, 201 

654,  To  preserve  Herbs,  -  201 

655,  To  preserve  Vegetables  thro’ 

the  Winter,  -  -  201 

656,  Superior  Writing  Ink,  -  202 

657,  Indelible  Ink  for  Marking,  202 

658,  Black  Ball,  -  -  -  202 

659,  Liquid  Blacking,  -  -  202 

660,  Piles — Worms,  -  -  202 

661,  Cement  for  corked  Bottles,  202 


CONTENT* 


IX 


No,  Pace. 

G62,  Cement  for  liroken  Glass, 

China,  or  Earthen  ware,  202 
GG3,  Japanese  cement,  or  Rice 

Glue,  202 

664,  Alabaster  cement,  -  203 

665,  Iron  Ware  cement  : — and  to 

mend  cracks  in  Stoves  and 
Pipes,  -  .  -  203 

GG6,  To  renew  stale  Bread  and 

Cake,  ...  203 

667  To  pot  Cheese,  -  -  203 

G68,  To  preserve  Cheese  from  in¬ 
sects,  ...  203 

669,  To  freshen  Salt  Butter,  203 

670,  To  extract  the  Rancidity  of 

Butter,  ...  204 

671,  To  pot  Butter  for  Winter,  204 

672,  To  preserve  Cream  for  steam¬ 

boats  or  sea  voyages,  -  204 

673,  To  keep  Eggs  till  17th  of 

June,  or  for  Christmas,  204 

674,  To  prepare  fat  for  shortening,  201 

675,  Directions  for  washing  white 

Cotton  goods,  -  -  204 

676,  To  wash  Calicoes,  -  205 

677,  To  wash  Woolens,  -  205 

678,  To  remove  Ink,  Fruit  stains, 

and  Iron  mould,  -  -  205 

679,  T o  remove  stains  from  Broad¬ 

cloth,  ...  205 

630,  T o  extract  Paint  from  Cotton, 

Silk,  and  Woolen  Goods,  205 

681,  To  extract  Black  stains  from 

Scarlet  Woolen  Goods,  206 

682,  To  extract  stains  from  color¬ 

ed  Silks  and  White  Cotton 
Goods,  ...  206 

683,  To  extract  Grease  from 

Floors,  Silks,  Woolengoods 
and  Paper,  -  -  206 

684,  To  cleanse  Silk  Goods,  206 

685,  To  clean  Silk  and  Woolen 

Shawls,  -  207 

686,  Carpets,  -  -  -  207 

687,  To  renovate  rusty  Italian 

Crape,  ...  207 

688,  To  clean  light  Kid  Gloves,  207 

689,  To  clean  Mahogany  and  Mar¬ 

ble.  and  to  restore  Mahoga¬ 
ny  Varnish,  -  -  207 

690,  To  clean  Knives  and  Forks,  203 

691,  To  polish  Brass,  Silver,  an.l 

Britannia  utensils,  -  203 


No.  Page. 

G92,  Cautions  relative  to  Copper, 

Brass,  and  glazed  ware,  208 

693,  To  clean  Stoves  and  Stone 

Hearths,  -  -  -  208 

694,  To  remove  Putty  and  Paint 

from  Window  Glass,  -  209 

695,  To  extract  Ink  from  floors,  209 

696,  To  temper  earthen  ware,  209 

697,  To  temper  new  ovens,  and 

new  iron  ware,  -  -  209 

698,  To  loosen  tightly  wedged 

stoppers  of  Decanters,  &c.  209 

699,  Lip  Salve,  -  -  209 

700,  Cold  Cream,  -  209 

701,  To  prevent  the  formation  of  a 

crust  in  Tea  Kettles,  -  209 

702,  Preservatives  against  the  de¬ 

vastation  of  Moths,  -  210 

703,  To  cleanse  Vials  and  Pie 

Plates,  ...  210 

704,  To  make  Sugar  or  Honey 

Vinegar,  -  -  -  210 

705,  Lemon  Pickle,  -  -  210 

706,  Stock,  prepared  for  Soups  or 

Gravies,  ...  210 

707,  Sandwiches,  -  -  210 

703,  For  Rats,  Cockroaches,  Ants, 

Flies,  Musquitoes,  Worms,  210 

709,  For  a  Sore  Leg,  or  inflamma¬ 

tion  of  Jong  standing,  ■■  211 

710,  Erysipelas,  No,  562.  Gelatine 

Wine  Jelly,  771,  Lemon¬ 
ade  Sirup,  No,  543,  -  211 

711,  To  renovate  Feather  beds 

and  Matresses,  -  -  211 

712,  To  clean  Bed  Ticks,  how¬ 

ever  badly  soiled,  -  211 

72  To  clean  Bedsteads,  and  to 

keep  them  free  of  Chintses,  211 

714,  To  protect  Peach  Trees  from 

Grubs,  -  -  -  211 

715,  For  dressing  Asparagus  beds,  211 

716,  To  clean  Glass  and  Pictures,  21 J 

717,  Creaking  hinges ;  Ironing 

board — sheets  and  holders  ; 


Mending,  -  -  -  212 

7J8,  Nice  Orange  Pudding,  -  212 

719,  To  clean  the  inside  of  a  stove,  212 

720,  To  make  Metheglin,  -  212 

721,  To  make  Bees’  Wax,  -  212 

722,  A  Cure  for  Scald  Head,  212 


723,  To  keep  Green  Com  and 

Grapes,  and  to  keep  Things ,  213 


X 


CONTENTS. 


721,  To  Bone  a  Turkey,  or  any 


other  Fowl,  -  -  213 

725,  Pandoughdies,  -  -  213 

726,  Turnovers,  -  -  -  213 

727,  To  keep  Cheese,  -  -  213 

728,  “Soufles,” — New  Orleans 

Custards,  or  Pies,  -  213 

729,  To  Clean  India-Rubbers,  213 


730,  To  Fold  a  Single  Sheet  so 

as  to  make  Two  Letters,  214 

731,  Portsmouth  Indian  Bread,  214 

732,  For  Burn  or  Scald,  and  Chil¬ 

blains,  -  -  -  214 

733,  For  Palpitation  of  the  Heart,  214 

734,  To  Cure  a  Cancer,  by  ex¬ 

tracting  it,  -  -  214 

735,  To  Cure  the  Bite  of  a  Rattle¬ 

snake,  or  Mad  Dog,  214 

736,  “Ravages  of  Mice,”  -  214 

737,  Lemon  Mince  Pie,  -  214 

738,  To  Clean  any  kind  of  Silks 

or  Colored  Goods,  -  214 

738,  a.  Excellent  Tooth-preserva¬ 
tive  Powder,  -  -  215 

738,  b.  To  make  India-rubber  var¬ 

nish,  ...  215 

739,  New  Orleans  Gumbo,  -  215 

740,  Sweet  Pickles,  -  -  215 

741,  Sally  Lunn.  -  -  -  215 

742,  Massachus.  Premium  Bread, 215 

743,  Sweet  Potato  Pie,  -  215 

744,  Macon  Sweet  Potato  Pie,  216 

745,  Excellent  Boiled  Custards,  216 

746,  Arrow-Root  or  Potato  Starch 

Custards,  -  -  216 

747,  Columbia  Sweetmeat  Pud¬ 

ding,  -  -  -  216 

748,  Vermont  Rich  Lemon  Pud¬ 

ding,  -  216 

“49,  English  Plum  Pudding,  No. 

1,  -  -  -  -  216 

750,  Eve’s  Pudding,  and  Brown 

Betty,  21 

751,  Toleration  Cake,  -  -  217 

752,  Queen’s  Cake,  -  *  217 

753,  Nice  Cheap  Cake,  217 

75 1,  Hamburg  Cream,  -  217 

755,  Bavarian  Cheese,  -  217 

756,  Richmond  Sweetmeats,  217 

757,  Washington  Citron  Melon 

Sweetmeats,  -  -  218 

758,  Clams  and  Crabs,  -  218 

’’SO,  Charleston  Mode.  To  cook 

Plantains,  -  -  218 

760,  For  Rheumatism,  -  218 

701,  Bowei  Complaint,  -  218 


762,  For  Inflamed  or  Weak  Eyes,  218 

763,  A  Styptic,  which  will  stop 

the  bleeding  of  the  Largest 
Vessels,  -  -  -  218 

764,  To  prevent  the  Discoloring 

of  the  skin  by  a  Bruise,  219 

705,  For  Sore  Throat,  and  Diffi¬ 
culty  of  Breathing,  -  219 

766,  For  Costiveness,  -  219 

767,  To  take  Scorch-marks  out  of 

Linen,  -  -  -  219 

768,  Caterpillars,  -  -  219 

769,  Cockroaches  and  Rats,  219 

770,  Trunk  Straps,  -  -  219 

771,  Wine  Jelly,  -  -  219 

772,  Best  Raspberry  Shrub,  219 


SUPPLEMENT. 

773,  Tomato  Beef,  -  •  221 

774,  Cream  Tartar  Biscuit,  221 

775,  Cream  Tartar  Biscuit,  with¬ 

out  Milk,  -  -  221 

776,  Boston  Brown  Bread,  -  221 

777,  Cheap  Baltimore  Pone,  221 

778,  Judson’s  Corn  Bread.  -  221 

779,  Pumpkin  Bread.  Nice,  222 

780,  Mrs.  Cushing’s  Sweet  Po 

t.ato  Rolls  Extra  Nice,  222 

781,  Indian  Loaf,  -  -  222 

782,  Quince  Blamange.  Extra. 

493;  524,  -  -  222 

783,  Sponge  Cake,  No.  3.  267,  222 

784,  Mrs.  H.’s  Sauce  for  Sponge 

Cake,  -  -  -  222 

785,  Burlington  Love  Knots,  222 

786,  Cocoanut  Cake,  -  -  222 

787,  Clove  Cake,  -  -  222 

788,  Mrs.  M— r’s  Cream  Cakes.  223 
7S9,  Cream  Tartar  Doughnuts 

and  Biscuit.  First  rate,  223 

790,  Bethany  Doughnuts.  Ex¬ 

cellent,  -  -  -  223 

791,  Children’s  Cheap  Cake,  223 

792,  Sweet  Potato  Pone,  -  22.3 

793,  Virginia  Pone,  -  -  223 

794,  Washington  Cake,  -  223 

795,  Mrs.  W.’s  Fancy  Cake,  223 

796,  Mrs.  S.’s  Woodstock  Cake,  224 

797,  To  Prepare  and  to  Clarify 

Calf’s  Feet  Stock,  -  224 

798,  To  Roast  Canvas-back  Ducks 

87,  -  -  -  -  221 

799,  Miss  H.’s  Boston  Poached 

Cheese,  -  -  -  224 


CONTESTS. 


XI 


No.  Paoe. 

800,  To  Prepare  Chocolate,  224 

801,  Curry  Powder,  -  -  224 

802,  Maryland  Apple  Custards,  224 

803,  Effervescing  Drinks,  -  225 

804,  Cheap  Apple  Float,  -  225 

805,  Vermont  Float,,  -  -  225 

806,  Ground  Rice  Flummery,  225 

807,  Frosting.  263,  -  -  225 

808,  To  Bake  Ham,  -  -  225 

800,  Trojan  Hen’s  Nest,  -  225 

810,  To  Clarify  Isingglass,  -  226 

811,  Philadelphia  Kisses,  -  226 

812,  Boil  Milk,  226 

813,  Milk  Porridge,  -  -  226 

814,  Common  Omelet,  -  226 

815,  To  Fry  Ovsters,  -  -  226 

816,  Parsley,  -  -  -  226 

817,  Montreal  Macaroni  Pie,  227 

818,  Augusta  Cream  Pudding. 

Delicious,  -  -  227 

819,  Cocoanut  Pudding,  -  227 

820,  Boiled  Cracker  Pudding,  227 

821,  Loaf  Pudding,  -  -  227 

822,  Quebec  Macaroni  Pudding,  227 

823,  Nice  way  of  Cooking  Rice. 

454,  227 

824,  Rice  and  Fruit  Pudding. 

Plain  and  Good,  -  227 

825,  Green  Mountain  Rusk,  228 

826,  To  Keep  and  to  Prepare 

Saleratus  and  Soda,  228 

827,  Bologna  Sausages.  69.  228 

828,  To  Stew  Terrapins,  -  228 

829,  Fruit  Vinegar.  -  -  228 

10,  Preserved  Tomatoes,  retain¬ 
ing  their  natural  taste,  228 

10i,  Lady  Madison’s  Yeast,  228 

855,  ~ 

856, 

857, 

858, 

859, 


No. 


Page 


MEDICINAL  AND  MISCEL¬ 
LANEOUS. 


831, 

832, 

833, 

834, 

835, 

836, 

837, 

838, 

839, 

840, 

841, 

842, 

843, 

844, 

845, 

846, 

847, 

848, 

849, 

850, 

851, 

852, 

853, 

854, 


Virginia  Temperance  Preserves, 
Charleston  Pudding, 

Norfolk  Spoonful  Pudding, 
General  Rule,  ... 
Punctuality, 


For  Sprained  Ankle,  -  229 

Roast  Apple  Tea,  and  Acid 
Jelly,  -  -  -  229 

Toast  and  Cider,  -  -  229 

To  Bathe  the  Feet,  -  229 

R— f  and  R — y’s  Cure  for 

Corns,  -  -  -  229 

Mild  Cathartic  for  Dispep- 
sia,  -  229 

Mustard  Drafts,  -  -  229 

Dropped  Eggs,  -  -  229 

Flour  Gruel.  For  Teething 
Complaints  of  Children,  229 
For  Over-dose  of  Lauda¬ 
num,  -  -  -  229 

Chicken  or  Cracker  Panada,  230 
For  Prickly  Heat,  -  230 

Red  Mixture.  For  Summer 
Complaint,  -  -  230 

Ringw'orms,  -  .  230 

Runround,  ...  230 

Tobacco  Salve.  Royal,  230 

For  the  Tetter,  -  -  230 

To  Stop  Vomiting,  -  230 

To  Cure  Seed  Warts,  -  230 

Toast  Water,  -  -  230 

Cure  for  Wens,  -  -  231 

Cheap  Cement  for  Bottles 
and  Jars,  ...  231 

To  make  French  Pomatum. 

Nice.  653;  722,  -  231 

Southern  Yellow  Pickles,  231 
231 
231 
231 
231 
231 


253i,  Richmond  Mince  Pie,  100  (  772,  c.  Currant  Jelly,  220 

7381,  Buckwheat  Cake,  -  214  J  772,  d.  Soft  Gingerbread,  No.  1,  220 

772,  a.  Mrs.  Miller’s  Receipt  for  |  772,  e.  Macaroni,  -  -  220 

Premium  Bread,  -  220  j  772,  J".  French  Black  Pudding.  220 

772,  b.  Wafer  Cakes,  -  220  j 


12 


MARKETING  PLATES 


MARKETING  PLATES. 


BEEF. 


The  engraving  above  shows  the  English  manner  of  dividing  an  ox  for  the  table :  the 
pieces  being  numbered  according  to  their  relative  value.  And  also  the 
manner  as  practiced  in  m-any  parts  of  the  United  States. 


HIND  QUARTER.  !  FORE  QUARTER 

|  Price  per  lb.  I  Mode  of  Cooking.  I  ,  Price  per  lb.  i 


MARKETING  PLATES. 


13 


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The  Chuck  and  the  Mutton  Piece  are  more  valued  by  most,  than  the  Shoulder  Clod. 


14 


MARKETING  PLATES. 


MUTTON. 


Parts.  Price  per  lb. 

1.  Leg, . 8  to  10  cts 

2.  Loin,  Best  End,  .  .  8  to  10  “ 

3.  Loin,  Chump  End,  .  6  to  8  “ 

4.  Shoulder, . 8  “ 

5.  Breast, . 6  “ 

6.  Neck,  Best  End,  .  .  6  to  8  “ 

7.  Neck.  Scrag  End,  .  5  to  G  “ 

Head, . 4 


Mode  of  Cooking. 

Roast,  Boil. 

Roast,  Boil,  Chops 
Chops,  Broth. 

Roast. 

Grilled,  Broth. 
Chops. 

r  Roast,  Irish  Stew, 
<  Boil,  Ilarricot, 

(  Stew,  Broth. 

Broth. 


N.  B.  The  Chine  is  two  Loins  united. 
The  Saddle  is  two  Loins  united,  ex¬ 
tending  to  the  extremity  of  the  tail,  c 
The  Haunch  is  a  Leg  and  part  of  the 
contiguous  Loin. 


Venison-like, 

cooked. 


1.  The  Leg, 

2.  Hind  Loin, 

3.  Fore  Loin, 


4.  Sparerib, 

5.  Hand, 

6.  Spring,  or  Belly. 


MARKETING  PLATES. 


15 


VEAL. 

Parts.  Price  per  lb. 

1.  Loin,  Best  End,  ....  10  cts. 

2.  Fillet, . 10  “ 

3.  Loin,  Chump  End,  ...  8  “ 

4.  Hind  Knuckle . 8  “ 


5.  Neck,  Best  End,  .  8  to  10  “ 

6.  Breast,  Best  End,  .  8  to  10  “ 

7.  Oyster  Part,  or  >  „  u 

Blade  Bone,  £ 

8.  Fore  Knuckle, . 6  “ 

9.  Breast,  Brisket  End,  .  .  8  “ 
]0.  Neck,  Scrag  End,  ....  6  “ 

Head  and  feet,  50  to  60  cents, 


Mode  of  Cooking. 

Roast.  w 

Veal  Olives,  or 
Scotch  Collops. 

Cutlets,  Roast,  Boil. 
Broth,  or  Ragout, 
Soup,  Stew. 
Roast. 

Roast  or  Bake. 

Broth,  Ragout. 

Soup,  Stew. 
Stew,  Ragout, 
Chops  to  fry,  Soup. 
Scalded :  Boil, 

Hash,  or  Broil. 


To  scald  or  clean  : — as  soon  as  the  animal  is  killed,  have 
the  head  and  feet  taken  off ;  wash  them  clean  ;  sprinkle, 
pulverized  rosin  over  them ;  and  dip  in  scalding  water. 
Take  them  instantly  out ;  the  rosin  will  dry  immediately ; 
and  they  can  easily  be  scraped  clean.  The  feet  will  be 
very  white,  after  soaking  from  one  to  four  days  in  cold 
water.  Change  it  occasionally. 


16 


MARKETING  I’LaTES. 


VENISON. 

1.  Haunch,  3.  Shoulder, 

2.  Neck,  4.  Breast. 


PARTICULARS  TO  BE  OBSERVED  IN  THE  SELECTION  OF  MARKETABLE^. 

Beef. 

The  fat  should  look  white  rather  than  yellow.  Ox  beef 
is  the  richest.  If  young,  the  flesh  will  have  a  fine,  smooth, 
open  grain,  be  of  a  good  red,  and  the  flesh  tender.  In 
small  families  fine-fed  heifer  beef  is  preferred  by  some. 

Veal. 

Choose  the  meat  of  which  the  kidney  is  covered  with 
white,  thick,  firm  fat. 


Mutton. 

Judge  by  fineness  of  grain,  and  firmness  of  white  fat. 


MARKETING  PLATES. 


17 


Lamb. 

If  the  vein  in  the  neck  of  the  fore  quarter  is  bluish ,  it  is 
fresh. 


Pork. 

If  young,  on  pinching  the  lean  it  will  break ;  if  fresh,  it 
will  be  smooth  and  cool.  Thin  rind  is  a  merit  in  all  pork. 


Turkey. 

If  young,  it  has  a  smooth,  black  leg.  If  fresh,  eyes  full 
and  bright,  and  feet  supple  and  moist. 

Fowls. 

If  young,  their  comb  and  legs  will  be  smooth.  If  fresh, 
the  vent  will  be  close  and  dark. 

Geese. 

Young  ones  will  have  yellow  bills  and  feet,  and  a  pin 
head  may  be  easily  forced  through  the  skin  of  the  breast. 
If  fresh,  the  feet  will  be  pliable. 


Ducks. 

Select  such  as  have  supple  feet,  and  are  hard  and  thick 
on  the  breast  and  belly. 


Shad. 

If  good,  they  are  white  and  thick. 

Herring. 

Gills  should  be  of  a  fine  red ;  eyes  bright. 

Lobsters. 

The  male,  though  generally  smaller,  has  the  highest  fla¬ 
vor  ;  the  flesh  is  firmer,  and  the  color,  when  boiled,  is  a 
deeper  red.  Known  by  the  narrow  back  part  of  the  tail. 


18 


MARKETING  PLATES. 


and  its  two  uppermost  fins,  which  are  stiff  and  hard.  If 
fresh,  the  claws  will  have  a  strong  motion  on  pressing  the 
eyes  with  the  fingers. * 

Crabs. 

When  in  perfection,  the  joints  of  the  legs  are  stiff,  and 
the  body  has  a  very  agreeable  smell.  The  heaviest  are 
the  best ;  though  some  prefer  the  middling  sized  as  the 
sweetest. 

*  Avoid  taking  milk  some  hours  after  eating  lobsters. 


CARVING. 


Sleight,  ratlier  than  muscular  strength,  is  the  secret  of 
the  art.  To  carve  with  ease,  and  with  dispatch,  requires 
practice.  The  observing  of  others,  and  attention  to  the 
following  plates,  will  soon  enable  the  practitioner  to  become 
an  adept.  The  carver  should  be  seated  sufficiently  ele¬ 
vated;  so  near  the  dish  as  not  to  require  effort  in  reaching; 
and  should  wield,  with  the  greatest  facility,  a  keen  blade. 

As  a  preliminary,  see  the  butcher  has  made  the  cleaver 
do  its  duty  faithfully. 

Fish  wants  but  little  carving.  The  pieces  should  be 
preserved  as  whole  as  possible.  A  fish  trowel  will  be 
found  preferable  to  a  knife. 

1.  Cod's  Head  and  Shoulders. 

a  J,  Introduce  the  trowel  at 

a ,  and  cut  through  the 

back  as  far  as  b,  then  help 
to  pieces  from  between  c 
and  d,  and  with  each  piece 
help  a  portion  of  the  sound, 
which  lines  the  under  par 
of  the  back  bone.  It  is 
esteemed  a  delicacy ;  is  thin,  and  of  a  darker  color  than 
the  rest  of  the  fish. 

Some  persons  are  fond  of  the  palate  and  tongue,  for 
which  you  must  put  a  spoon  into  the  mouth.  About  the 
jaw-bone  lies  the  jelly  part,  and  within  the  head  the  firmer 
parts. 


20 


CARVING. 


2.  Edge  or  Aitch  Bone  of  Beef. 

Cut  off  and  lay  by 
a  thick  slice  from  the 
entire  surface,  as  mark¬ 
ed  c,  b,  then  help. 

There  are  two  kinds 
of  fat  attached  to  this 
joint.  Know  which  is 
preferred,  as  tastes 
differ.  The  solid  lies  at  c,  and  must  be  cut  horizontally ; 
that  resembling  marrow,  or  the  softer,  lies  at  the  back  of 
the  bone,  below  d. 

A  silver  skewer  should  be  used,  for  the  one  which  keeps 
the  meat  together  while  boiling;  and  may  be  removed  when 
you  cut  to  it. 


3.  Sirloin  of  Beef 

There  are  two  ways 
of  carving  this  joint. 
The  better  is,  by  long 
thin  pieces  from  atoc; 
the  other  way  is,  which 
spoils  it,  to  cut  across. 

The  most  tender  and 
best  part  lies  in  the  di¬ 
rection  of  the  line  b. ;  there,  too,  lies  some  delicate  fat. 
Part  should  be  given  with  each  slice. 

4.  Ribs  of  Beef. 

These  may  be  sliced  like  the  sirloin,  commencing  at  the 
thin  end  and  slicing  the  whole  length,  so  as  to  give  a  mix¬ 
ture  of  fat  and  lean. 


5.  Round  of  Beef. 

Remove  the  upper  surface,  as  in  the  edge  bone  ;  help  to 
thin  slices,  with  a  portion  of  fat ;  cutting  as  even  as  possi- 
ole,  to  preserve  its  beauty  of  appearance. 


6.  Tongue. 

Cut  perpendicular  thin  slices,  commencing  a  little  nearer 
the  root  than  the  tip.  The  fat  lies  underside,  at  the  root. 


CARVING. 


21 


Calf's  Head. 

Cut  thin  slices  from 
a  to  b,  to  the  bone. 
The  throat  sweetbread 
lies  at  c.  Slice  from  c 
to  d ,  and  help  that  with 
the  other  part.  Should 
the  eye  be  requested : 
extract  with  the  point 
of  the  knife,  and  help  to  a  portion.  The  palate,  a  delicate 
morsel,  lies  under  the  head.  The  sweet  tooth,  too,  not  an 
inferior  delicacy,  lies  back  of  all  the  rest,  and,  in  a  young 
calf,  is  easily  extracted  with  the  knife.  On  removing  the 
jaw  bone,  fine  lean  will  appear.  Help  to  each  of  these. 


8.  Shoulder  of  Mutton. 

Slice  to  the  bone  at 
the  line  a,  and  help 
thin  pieces  from  each 
side.  The  choice  fat 
lies  at  the  outer  edge, 
at  b.  Should  more  be 
needed  than  can  be 
gotten  from  those 
parts,  slice  on  either 
side  of  the  line  c,  which  represents  the  blade  bone ;  and 
nice  pieces  may  be  obtained.  From  the  under  side,  also, 
by  slicing  horizontally. 

9.  Leg  of  Mutton. 

The  nicest  part 
lies  at  a,  midway  be¬ 
tween  the  knuckle 
and  the  other  end. 
Thence,  cut  thin 
slices  each  way,  as 
deep  as  b.  The  out¬ 
side  being  seldom 
very  fat,  some  favorite  pieces  may  be  sliced  off  the  broad 


22 


CARVING. 


end  at  c.  The  knuckle  is  tender ;  but  the  other  part  more 
juicy.  Some  good  slices  may  be  cut  lengthwise,  from  the 
broad  end  of  the  back  of  the  leg.  The  cramp  bone  is  much 
thought  of  by  some  :  to  get  it,  cut  down  to  the  bone  at  d , 
and  in  the  curve  line  to  e. 


10.  Spare  Rib. 

Carve,  first,  slices  from 
the  fleshy  part,  tracing  the 
line  a,  b.  This  will  give  a 
proportion  of  lean  and  fat ; 
and  being  removed,  sepa¬ 
rate  the  rib,  placed  in  the 
direction  d,  b,  c ;  breaking  it  at  the  point  c.  If  an  entire 
rib  is  too  much,  a  slice  of  meat  may  be  taken  from  between 
two  ribs. 

11.  Leg  of  Pork. — [See  Ham.] 

The  stuffing,  in  a  roast  leg,  will  be  found  under  the  skin, 
at  the  thick  end.  ^ 

12.  Fore  Quarter  of  Lamb. 

Separate,  first,  the  shoul¬ 
der  from  the  scoven,  which 
constitutes  the  ribs  and  the 
breast,  by  sliding  the  knife 
under  the  knuckle,  in  the 
direction  of  a,  b,  c,  leaving 
on  the  ribs  a  due  proportion  of  meat.  Place  it  on  a  different 
dish.  Now  squeeze  half  a  Seville  orange  on  the  other 
part,  which,  being  sprinkled  with  salt  and  pepper,  should  be 
carved  in  the  direction  c,  d.  This  will  separate  the  gristly 
part  from  the  ribs.  Now  help  from  either,  as  may  be  the 
choice,  carving  as  directed  by  the  lines  e,  f. 

13.  Saddle  o':  Mutton. 

Cut  long  slices,  on  each  side 
of  the  back  bone,  in  the  direc¬ 
tion  a,  b.  As  some  are  fond  of 
a  joint  of  the  tail,  they  can 
easily  be  served  by  cutting 
between  the  joints. 


CARVING. 


23 


14.  Breast  of  Veal. 

Separate  the  ribs  from 
the  brisket  by  cutting 
through  the  line  a,  b.  The 
brisket  is  the  thickest  part, 
and  of  a  gristly  substance.  Carve  each  ;  and  help  accord¬ 
ing  to  preference. 


15.  Fillet  of  Veal. 

This  resembles  a  round 
of  beef.  Like  that,  it 
should  be  carved  hori¬ 
zontally,  or  by  taking 
thin  even  slices  from  the 
top,  cutting  deep  into  the 
flap,  between  a,  b,  for 


. . 1  7 -  “  J  ~  “ 

the  stuffing.  Help  to  each  person  a  portion  of  the  dressing. 


16. 


Pig. 


This  is  seldom  sent  to  the 
table  whole ;  the  cook  first 
garnishing  the  dish  with  the 
chops  and  ears,  and  dividing 
the  body  lengthwise.  Sepa¬ 
rate  a  shoulder  from  the  body ;  next  a  leg ;  and  divide  the 
ribs.  The  joints  may  be  divided,  or  the  meat  sliced  from 
them.  Some  prefer  the  neck,  though  most  the  ribs.  Help 
with  stuffing  and  gravy. 

If  the  head  is  not  otherwise  disposed  of,  the  brains  should 
be  mixed  with  the  gravy. 

1 7.  Venison. 

Slices  of  a  medium 
thickness  may  be  giv¬ 
en,  and  plenty  of  gTavy 
with  them.  Cut  quite 
to  the  bone  in  the  line 
a,  c,  b ;  then  turn  the 
dish  with  the  end  b,  tow  ards  you,  and  putting  in  the  point 
2 


24 


CARVING. 


of  the  knife  at  c,  cut  as  deep  as  possible  in  the  direction 
c,  d.  You  may  now,  at  pleasure,  slice  from  either  side. 
As  the  fat  lies  deeper  on  the  left,  those  who  like  fat,  as 
most  venison  eaters  do,  may  be  helped  to  the  best  flavored 
and  fatest  slices  on  the  left  of  the  line  c,  d. 

18.  Ham. 


Ham  may  be  carved 
three  different  ways. 
Usually,  commencing 
by  long  delicate  pieces, 
cut  to  the  bone  through 
the  thick  fat,  in  the  line 
a,  b.  A  second  way  is, 
to  cut  a  small  round  hole 
on  the  top,  as  at  c,  tak¬ 
ing  thin  circular  pieces.  The  most  saving  way  is  to  begin 
at  the  knuckle. 


19.  A  Ford.  ■ 

It  will  be  more  con¬ 
venient  carving  this  to 
take  it  on  to  your  plate, 
replacing  the  joints,  as 
separated,  neatly  on  the 
dish.  Place  the  fork 
in  the  middle  of  the 
breast,  and  remove  the  wing  in  the  direction  of  a,  b,  sepa¬ 
rating  the  joint  at  a ,  and  lifting  up  the  pinion  with  the  fork, 
and  drawing  the  entire  wing  towards  the  leg.  This  draw¬ 
ing  will  separate  the  fleshy  part  more  naturally  than  cutting. 
Cut  between  the  leg  and  the  body  at  c,  to  the  joint  b.  By 
giving  the  blade  a  sudden  turn  the  joint  will  break.  Re¬ 
peat  the  same  operation  for  the  other  wing  and  leg.  Next, 
take  off  the  merrythought  by  drawing  the  knife  across  the 
breast  and  turning  the  joint  back  ;  and  then  remove  the 
two  neck  bones.  Divide  the  breast  from  the  back,  by  cut 
ting  through  all  the  ribs,  close  to  the  breast.  Turn  the 
back  up ;  half  way  between  the  extreme  ends  press  the 
point  of  the  knife,  and  on  raising  the  rump  end  the  bone. 


CARVING. 


25 


will  part.  Tane  off  the  sidesmen,  having  turned  the  rump 
from  you  : — and  done. 

The  wings  should  be  made  as  handsome  as  possible. 
These,  with  the  breast,  are  the  most  delicate  parts  of  the 
fowl ;  the  legs  are  more  juicy. 


20.  A  Goose. 

With  the  neck  end  to¬ 
ward  you,  to  take  off  the 
wing,  put  the  fork  into  the 
small  end  of  the  pinion  and 
press  it  close  to  the  body, 
divide  the  joint  at  a,  carrying  the  knife  along  as  far  as  b. 
Take  off'  the  leg  by  an  incision  from  b  to  c,  and  separate 
the  drumstick.  Part  the  wing  and  leg  from  the  other  side, 
and  between  the  lines  1  and  2,  cut  long  slices  from  each 
side  of  the  breast.  The  apron  must  be  removed  by  cutting 
from  d  to  e,  by  c,  to  get  at  the  stuffing.  The  merrythought 
being  removed,  the  neck  bones,  and  all  other  parts  are  to 
be  divided  as  in  a  fowl. 

A  Duck  may  be  carved  in  a  similar  manner* 

21.  Turkey. 

To  carve,  without  withdrawing  the  fork,  place  your  fork 
firmly  in  the  lower  part  of  the  breast,  so  as  to  have  the 
turkey  at  perfect  command.  It  is  not  difficult  to  complete 
the  entire  carving  of  this  fowl  without  extracting  the  fork 
till  done :  the  whole  back,  of  course,  making  one  joint. 
Proceed  to  remove  the  wing ;  the  leg ;  another  wing  and 
leg.  (This  may  be  done,  either  before,  or  after,  slicing 
the  breast.)  Next,  remove  the  merrythought,  the  neck 
bones,  the  neck  itself ;  then,  cutting  through  the  ribs,  the 
job  is  done. 


22.  Partridge. 

Carved  as  a  fowl.  Wings,  breast,  and  merrythought,  are 
the  best  parts.  The  two  latter  not  often  divided.  Th® 
wing  the  best  joint.  The  tip  the  very  best. 

3* 


CARVING. 


Sift 


23.  Pigeons. 

Halve  them,  dividing  lengthwise ;  or  so  as  to  make  the 
breast  and  wings  form  one  division.  The  lower  division 
generally  preferred. 

Woodcocks,  Grouse,  $c.  are  carved  like  fowls,  if  not 
too  small ;  when  they  must  be  cut  in  quarters. 

Snipes  should  only  be  halved. 

24.  Hare. 

Insert  the  point  of  the 
knife  inside  the  shoulder  at 
a,  and  separate  the  entire 
length  to  the  rump  at  b. 
The  other  side  being  done 
in  the  same  way,  the  hare 
is  in  three  pieces.  Slide 
the  knife  under  the  rise  of  the  shoulder  at  a,  l,  to  remove 
it.  Serve  the  leg  in  a  similar  manner.  Next,  decapitate. 
Take  off  the  ears  close  ;  and  separate  the  jaws.  Place  the 
upper  jaw  flat  on  a  plate,  and  putting  the  point  of  the  knife 
into  the  forehead,  bisect  it  through  the  centre  of  the  cra¬ 
nium  to  the  extreme  end  of  the  proboscis.  Cut  the  back 
into  convenient  portions  ;  lay  the  pieces  neatly  on  the  dish, 
.and  proceed  to  serve  the  company,  giving  some  stuffing, 
(which  will  be  found  inside  the  hare,)  and  gravy  to  each 
person. 

The  back  and  legs  are  prime  parts.  By  some,  the  ears 
are  considered  a  luxury.  So  also  the  head  and  brains. 
The  tail  is  a  rare  delicacy.  They  may  be  distributed  to 
those  who  like  them. 

Should  the  hare  not  be  very  tender,  it  Avill  be  difficult  to 
divide  the  sides  from  the  back ;  but  take  off  the  legs  by 
cutting  through  the  joints.  You  will  then  be  able  to  cut  a 
few  slices  from  each  side  of  the  back.  Next,  dissever  the 
shoulders,  which  are  called  the  sportsman’s  joints,  and  are 
preferred  by  many.  The  back,  &c.  may  then  be  carved 
as  directed  above 


A  WORD  FOR  THE  DINNER-TABLE. 


27 


A  WORD  FOR  THE  DINNER-TABLE. 


is  Host. — An  invited  company  of  ladies  and  gentlemen, 
ec.  n  alternately  seated  at  the  dinner-table,  and  a  blessing 
invoked  ;  you  will  dispatch  soup  to  each,  from  a  pile  of 
plates  on  your  right,  without  questioning  any  whether  you 
shall  help  them  or  not.  Dealing  it  out  silently  ;  you  will 
help  the  person  at  your  right  hand,  first ;  then  at  your  left, 
and  so  on. 

You  will  carve  the  meats  yourself,  of  course.  And  you 
will  not  ask  to  be  allowed  to  help  your  guests,  but  will 
supply  a  plate  in  silence,  and  hand  it  to  your  servants,  who 
will  offer  it  to  such  of  the  company  as  are  unprovided. 
Never  offer  fish  or  soup  a  second  time. 

If  a  dish  be  on  the  table,  some  parts  of  which  are  pre¬ 
ferred  to  others,  according  to  the  taste  of  individuals,  all 
should  have  the  opportunity  of  choice.  Simply  ask  each 
one  if  he  has  any  preference  for  a  particular  part.  If  the 
reply  is  in  the  negative,  do  not  repeat  the  question,  nor 
insist  that  he  must  have  a  preference.  So,  where  different 
dishes ;  do  not  insist  on  your  guests  partaking  of  a  particular 
dish,  nor  ask  persons  more  than  once.  Never  force  a  sup¬ 
ply  upon  their  plates. 

Do  not  attempt  to  eulogize  your  dishes,  nor  to  apologize 
that  you  cannot  recommend  them. 

As  Guest. — Being  seated,  when  soup  is  offered  take  it ; 
but  if  you  prefer  fish,  pass  it  to  your  neighbor.  You  must 
not  ask  for  soup  or  fish  a  second  time. 

If  asked  whether  you  have  a  preference  for  any  dish,  or 
any  particular  part  of  a  dish,  answer  plainly  and  distinctly, 
as  you  wish. 


28 


A  WORD  FOR  THE  DINNER-TABLE. 


When  you  are  helped  to  any  thing,  do  not  wait  till  the 
rest  of  the  company  are  served. 

Finally,  to  be  at  ease,  is  a  great  step  toward  enjoying 
your  own  dinner,  and  making  yourself  agreeable  to  the 
company. 

The  Servant,  should  serve  every  thing  at  the  left  hand 
of  the  guest. 


WEIGHTS  AND  MEASURES. 


29 


WEIGHTS  AND  MEASURES. 


For  most  preparations,  it  is  easier  to  measure  than  to 
weigh. 


25.  Solids. 


Butter,  when  soft, 
Eggs,  .... 
Flour,  Wheat,  .  . 

Meal,  Indian,  . 
Sugar,  best  Brown, 
Sugar,  Loaf,  broken, 
Sugar,  White,  > 
powdered,  $ 
Flour,  .... 
Flour,  .... 


one  pound  .  .  . 

ten . 

one  pound 

one  pound  two  ounces 
one  pound  two  ounces 
one  pound  .  .  . 

one  pound  one  ounce 

four  quarts  .  .  . 

sixteen  quarts  .  . 

26.  Liquids. 


is  one  quart, 
are  one  pound, 
is  one  quart, 
is  one  quart, 
is  one  quart, 
is  one  quart. 

is  one  quart. 

are  half  a  peck, 
are  half  a  bush¬ 
el. 


Four  Spoonfuls  are . half  a  gill. 

Eight  Spoonfuls  are . one  gill. 

Two  Gills,  or  sixteen  Spoonfuls  are  .  half  a  pint. 

Two  Pints  are . one  quart. 

Four  Quarts  are . one  gallon. 

Twenty-live  Drops  are . one  teaspoonful. 

Four  Spoonfuls  are . one  wineglassful. 

Twelve  Spoonfuls  are . one  teacupful. 


Sixteen  Spoonfuls,  or  half  a  Pint,  are  .  one  tumblerful  or 

coffee-cup. 

Whenever  the  word  spoonful  or  spoonfuls,  is  used,  in  this 
work,  a  large,  or  table-spoon,  is  meant.  But  as  measures 
of  the  same  name  differ  in  capacity,  it  will  require  judg¬ 
ment  and  practice  to  be  familiar  with  due  proportions. 


30 


WEIGHTS  AND  MEASURES. 


So,  also,  in  the  regulation  of  fires  ;  and  the  time  requisite 
for  cooking  a  given  article.  This  may  suffice  for  all  the 
preparations,  as  presenting  a  general  standard  of  compari¬ 
sons,  from  which,  deviations  may  be  made  at  pleasure,  ac¬ 
cording  to  variety  of  tastes,  and  difference  of  means.  “  Q. 
E.  D.”  And  it  requires  no  other  demonstration  than  the 
taste,  to  prove  that  the  better  the  parts,  the  better  the  whole 
of  any  compound. 

N.  B.  Correct  the  common  notion,  entertained  only  by 
the  ignorant,  that  if  a  cook  book  is  purchased,  the  expenses 
of  the  table  must  necessarily  be  increased ;  as  though  doing 
any  business  by  rule ,  enhanced  the  expense. 


MEATS. 


Though  the  marketing  and  the  carving,  have  been 
deemed  of  sufficient  importance  to  give  them  the  few  pages 
allotted  to  them ;  yet  compared  with  the  disposition,  or  the 
use  made,  of  what  comes  into  the  hands  of  the  housekeeper, 
these  pages  are  but  blank  paper.  The  interim,  the  time 
between  the  marketing  and  the  serving  out,  may  emphati¬ 
cally  be  styled  the  housekeeper’s  time. 

When  the  weather  will  admit  of  it,  meat  will  improve  by 
keeping ;  beef  and  mutton  a  week,  in  cold  weather,  and 
poultry  half  as  long.  It  will  soon  spoil  in  hot  weather. 
It  should  be  kept  away  from  flies  ;  where  cool  and  airy ; 
and  if  in  danger  of  spoiling,  rub  over  it  a  little  fine  salt,  and 
sprinkle  with  pepper.  #It  will  not  cook  well,  if  frozen  when 
put  to  the  fire,  either  to  boil  or  to  roast.  It  should  be 
soaked  in  cold  water  till  the  frost  is  extracted.  Furious 
boiling  hardens  meat.  Put  the  part  that  is  to  be  up  at  table, 
down  in  the  pot,  with  just  cold  water  enough  to  cover  it ; 
and  boil  gently.  The  scum  should  be  taken  off  as  soon  as 
it  rises.  The  slower  the  boiling,  the  tenderer  the  meat. 
As  a  general  rule,  do  not  let  the  vessel  stop  boiling  till  its 
contents  are  cooked.  The  observance  of  this  rule  is  indis- 
pensible  for  good  puddings,  potatoes,  &c.  Replenish  with 
boiling  water,  if  the  addition  of  water  be  necessary. 

When  thickened  and  seasoned,  the  liquor  in  which  all 
kinds  of  fresh  meat  are  boiled,  makes  a  good  soup.  Thus 
used,  boiling  is  the  cheapest  way  of  cooking  meat.  Other¬ 
wise,  the  dearest ;  as  most  of  the  gelatine  is  extracted  and 
lost. 

In  roasting  meat,  the  juices  and  fat  are  only  extracted, 
but  not  lost,  as  they  make  good  gravy ;  and  the  fat  is  used 


2 * 


It  keeps  coolest  and  best  in  a  stone  pot. 


32 


MEATS. 


for  various  purposes.  When  put  down  to  roast,  there  should 
be  a  little  water  in  the  dripping  pan. 

For  broiling ,  the  gridiron  should  be  perfectly  *clean,  and 
oiled  with  lard  or  butter,  to  prevent  the  impression  of  the 
bars  on  the  meat.  The  bars  should  be  concave,  terminat¬ 
ing  in  a  trough,  to  save  the  juices,  and  thus  prevent  smoking 
the  meat  by  the  burning  of  the  drippings.  The  gridiron 
should  be  heated  before  the  meat  is  laid  on  it ;  and  a  good 
fire  of  live  coals  is  necessary,  to  have  the  meat  broil  as 
quick  as  possible,  without  burning.  The  receiving  dish 
should  be  very  hot,  and  the  meat  not  seasoned  till  placed 
upon  it. 

To  fry  meat,  first,  slice  a  small  piece  of  pork,  and  fry  a 
light  brown,  and  take  up.  Then,  put  in  your  meat,  per¬ 
fectly  dry.  When  done  enough,  take  it  up.  Remove  the 
pan  to  cool ;  when  cool,  turn  in  a  little  cold  water  for  the 
gravy,  and  place  it  on  the  fire ;  when  it  boils,  stir  in  a  little 
mixed  fleur  and  water;  let  it  boil;  then  pour  it  over  the 
meat.  Add  butter  and  catsup,  if  not  rich  enough. 

27.  Roast  Beef. 

The  best  pieces  for  roasting,  as  will  be  seen  by  looking 
at  the  engraving,  are  the  tenderloin,  and  the  first  and  second 
rib  cuts.  The  two  next  are  good. 

The  bony  sides  should  first  be  placed  towards  the  fire, 
on  putting  the  meat  down,  with  a  little  salt  sprinkled  over 
the  whole.  After  the  bones  are  well  heated  through,  turn 
the  meat,  and  keep  a  brisk  fire.  While  roasting,  baste  it 
often.  When  the  meat  is  put  down,  a  little  water  should 
be  put  into  the  dripping  pan. 

A  thick  piece  of  meat  requires  fifteen  or  twenty  minutes 
to  the  pound,  to  roast ;  if  a  thin  piece,  fewer  minutes  will 
do  it. 

28.  Roast  Beef,  Southern  Mode. 

Select  a  rib  roasting-piece,  that  has  hung  ten  of  fourteen 
days  ;  bone  it  nicely  ;  rub  salt  over  it ;  roll  it  tight ;  bind  it 


*  To  avoid  repetition,  it  needs  but  be  mentioned  here,  that  every  thing 
pertaining  to  cookery  should  be  •perfectly  clean,  not  excepting  operator 
nor  operatress. 


MEATS. 


33 


around  with  twine ;  put  the  spit  through  the  inner  fold, 
without  sticking  it  into  the  flesh  ;  skewer,  and  roast  it  well ; 
dredge  and  froth  it,  when  about  done  ;  and  garnish  with 
scraped  horse  radish. 

29.  Beef  Steak,  Broiled. 

The  round  and  clod  make  good  steaks,  but  the  inside  of 
the  sirloin  is  the  best. 

Lay  the  steak  on  a  gridiron,  placing  it  on  a  bed  of  hot 
coals,  and  broil  as  quick  as  possible  without  burning.  From 
fifteen  to  twenty  minutes  will  be  required.  Turn  it  often. 

For  eight  pounds  of  beef,  cut  up  from  three  to  five  ounces 
of  butter  ;  heat  the  platter  very  hot,  that  is  to  receive  the 
steak ;  lay  the  butter  on  it ;  take  up  the  steak ;  salt  and 
pepper  both  sides.  To  be  good,  it  should  be  eaten  imme¬ 
diately  while  hot.  Very  little  butter,  if  a  few  slices  of  salt 
pork  be  broiled  with  the  beef,  will  make  a  good  gravy. 


30.  Beef  Steak,  Southern  Mode. 

For  steaks,  the  best  part  is  the  seventh  and  eighth  ribs : 
the  fat  and  lean  being  better  mixed,  and  more  tender  than 
the  rump. 

Cut  them  half  an  inch  thick,  and  beat  them  a  little  ;  broil 
quick,  turning  them  often  ;  have  a  dish  very  hot ;  put  some 
slices  of  onion  in  it ;  lay  in  the  steaks  ;  sprinkle  a  little 
salt ;  pour  on  them  one  spoonful  of  water,  and  one  of  mush¬ 
room  catsup,  boiling  hot ;  garnish  with  scraped  horse  radish  ; 
and  put  on  a  hot  dish-cover. 


31.  Beef  Steak,  Fried. 

Such  pieces  as  are  good  for  broiling,  are  also  good  for 
frying. 

Brown  a  few  pieces  of  salt  pork  ;  take  them  up  ;  put  in 
your  beef ;  when  brown  on  both  sides,  take  it  up  and  re¬ 
move  the  pan  to  let  the  fat  cool.  When  cool,  pour  in  four 
spoonfuls  of  water ;  mix  two  teaspoonfuls  of  flour  with  a 
little  water ;  mix  it  with  the  fat ;  replace  the  pan  on  the 
fire  ;  stir  it  till  it  boils  up  ;  pour  it  over  the  beef. 

4 


84 


MEATS. 


32.  Liver. 

Beef’s  liver  is  good  fried,  but  is  best  broiled  about  ten 
minutes,  with  salt  pork ;  then  cut  both  into  small  strips ; 
put  them  in  a  stew  pan,  with  a  little  water,  butter,  and  pep¬ 
per;  stew  about  five  minutes.  First,  scald  the  liver. 

33.  Alamode  Beef. 

The  round  is  best.  The  shoulder  clod  is  cheapest ;  is 
good,  too,  stewed  without  spices. 

For  five  pounds  of  alamode  beef,  soak  a  pound  of  bread 
in  cold  water  till  soft,  turn  off  the  water,  mash  the  bread 
fine  ;  add  a  piece  of  butter  of  a  hen’s  egg  size,  half  a  tea¬ 
spoonful  of  salt,  half  a  teaspoonful  of  ground  cloves,  of  all¬ 
spice,  of  pepper,  half  a  nutmeg,  two  eggs,  and  a  spoonful 
of  flour :  mix  all  well  together ;  gash  the  beef ;  fill  with 
half  the  dressing ;  place  it  in  a  bake  pan,  with  lukewarm 
water  enough  to  cover  it;  cover  the  pan  with  the  lid  heated, 
and  set  it  where  it  will  stew  gently  two  hours  ;  then  turn 
on  the  top  the  other  half  of  the  dressing,  and  heat  the  lid 
hot  enough  to  brown  it.  Stew  an  hour  and  a  half  longer. 
On  taking  up  the  meat,  if  the  gravy  is  not  thick  enough, 
mix,  with  a  little  water,  a  teaspoonful  or  two  of  flour,  and 
stir  into  the  gravy ;  add  a  little  butter,  and  a  glass  of  wine, 
and  turn  it  over  the  meat. 

34.  To  Frizzle  Beef. 

Shave  off  very  thin  pieces  of  tender,  fresh  smoked  beef ; 
put  them  in  a  stew  pan,  with  just  sufficient  water  to  cover 
them,  and  let  them  stew  ten  or  fifteen  minutes.  Three  or 
four  minutes  before  taking  up,  stir  in  a  mixture  of  a  little 
flour  and  water,  to  thicken  the  water,  adding  a  little  pepper 
and  butter.  A  good  dish  for  breakfast — accompanied  with 
eggs,  still  better. 

35.  Boiled  Beef. 

The  perfection  in  boiling  beef  is,  to  boil  slowly,  and  to 
skim  the  pot  well.  If  the  scum  boil  in,  by  adhering  to  the 
meat,  it  causes  a  dirty  appearance.  The  boiling  may  at 
any  time  be  checked,  by  removing  partially,  or  entirely,  the 
pot-lid. 


MEATS. 


35 


In  hot  weather,  it  is  so  difficult  to  keep  beef  sweet,  it  is 
best  to  corn  it  in  the  pot,  as  it  is  boiled.  Put  in  a  teacup 
of  salt  to  eight  pounds  of  beef ;  sprinkle  flour  on  the  side 
that  is  to  lay  up  on  the  dish,  and  lay  it  down  in  the  pot ; 
pour  water  into  the  pot,  enough  to  cover  the  meat,  and 
keep  it  covered,  after  the  meat  is  put  in.  Boil  two  hours  ; 
add  more  cold  water,  and  boil  another  hour  and  a  half. 

36.  To  Collar  a  Flank  of  Beef. 

Take  a  select  flank  of  beef;  rub  it  well  with  salt  and  a 
large  portion  of  saltpetre  ;  let  it  lie  ten  days  ;  then  wash  it 
clean  ;  remove  the  inner  and  outer  skin,  with  the  gristle  : 
spread  it  on  a  board,  and  cover  the  inside  with  the  follow¬ 
ing  mixture  ;  sage,  parsley,  thyme  chopped  fine,  pepper, 
salt,  and  pounded  cloves.  Roll  it  up  ;  sew  over  it  a  cloth; 
bandage  that  with  tape  ;  boil  gently,  from  five  to  six  hours  ; 
take  it  out ;  when  cold,  place  it  on  a  board  without  undoing 
it ;  put  another  board  on  the  top,  with  a  heavy  weight  on  it ; 
let  it  lay  twenty-five  hours  ;  take  off  the  bandages  ;  cut  a 
slice  from  each  end ;  garnish  with  sprigs  of  parsley  and 
green  pickles,  and  serve  it  up. 

37.  Curries. 

Veal,  Mutton  chops,  chickens,  pigeons,  and  lobsters,  all 
make  good  curries.  Joint  your  fowls,  if  a  fowl  curry-dish 
is  to  be  made  ;  boil  them  in  barely  sufficient  water  to  cover 
them,  till  tender;  add  a  little  salt.  Fry,  till  brown,  three 
or  four  slices  of  pork,  just  before  the  fowls  are  done  enough 
to  take  up.  Take  up  the  pork,  and  put  in  the  chickens ; 
brown  them ;  then  add  part  of  the  liquor  in  which  they 
were  boiled,  a  teaspoonful  or  two  of  curry  powder,  and  the 
fried  pork.  Mix  a  teaspoonful  of  curry  powder  with  twelve 
spoonfuls  of  boiled  rice,  or  with  a  mixture  of  a  little  flour 
and  water ;  pour  it  on  the  curry,  and  stew  a  few  minutes. 

38.  Sweetbread ,  Heart ,  and  Liver. 

Fry  sweetbread,  moderately,  where  two  or  three  pieces 
of  salt  pork  have  been  browned  and  taken  up.  On  remov¬ 
ing  the  sweetbread,  stir  into  the  fat  two  teaspoonfuls  of 
flour  mixed  with  a  little  water.  On  boiling,  pour  it  over  the 
sweetbread. 


36 


MEATS. 


Another  way. — Parboil  the  sweetbread  ;  let  it  get  cold  ; 
slice  it  in  inch  thick  pieces ;  dip  them  in  the  yolk  of  an 
egg  and  fine  bread  crumbs,  first  sprinkled  with  pepper,  salt, 
and  fine  sage ;  brown  them  lightly.  Mixing  smooth,  a  little 
flour  and  water,  make  a  gravy  by  stirring  them  into  the  fat. 
Add  spices  and  wine  if  liked. 

The  heart  and  liver  may  be  cooked  in  the  same  way. 

39.  To  Brown  Mince  Meat. 

Mince  cold  roast  beef  very  fine,  fat  and  lean ;  add  salt, 
pepper,  chopped  onion,  and  a  little  gravy ;  fill  scollop  tins 
two-thirds  full,  and  fill  up  with  potatoes  mashed  smooth 
with  cream ;  lay  a  piece  of  butter  on  the  top,  and  brown 
them  in  an  oven. 

40.  Tripe. 

After  being  thoroughly  scoured,  tripe  should  be  soaked 
in  salt  and  water  about  a  week,  shifting  the  water  every 
eight  and  forty  hours  ;  then  boil  till  tender,  or  from  eight  to 
ten  hours  ;  then  pickle,  fry  or  broil.  Pickle  it  the  same  as 
souse. 


41.  Meats  Warmed  Over. 

Roasted  or  boiled  veal  makes  a  good  dish,  chopped  fine 
and  just  moistened  with  water,  seasoned  with  a  little  butter, 
pepper,  and  salt,  and  warmed  up.  A  little  nutmeg  and  the 
yellow  part  of  a  lemon  rind,  grated  fine,  improve  it.  When 
well  heated,  take  it  up,  and  garnish  it  with  two  lemons  cut 
in  slices. 

Salt  or  fresh  beef  is  good,  chopped  fine,  with  boiled  po¬ 
tatoes,  and  warmed  up  with  a  little  water,  pepper,  and  salt ; 
add  a  little  butter  just  before  you  take  it  up. 

Boiled  turnips,  or  onions,  instead  of  potatoes,  are  good 
mixed  with  minced  meat. 

Mutton,  lamb,  and  veal,  are  good  cut  into  small  strips, 
and  warmed  with  boiled  potatoes  sliced,  with  a  little  water, 
salt,  and  pepper  ;  add  butter  just  before  taking  up. 

Rare  roast  beef  and  mutton  are  nice  sliced  and  just 
warmed  on  a  gridiron. 

Meat  that  is  warmed  over,  should  be  on  the  fire  just  long 
enough  to  heat  through. 


MEATS. 


37 


Cold  fowls  are  fine,  jointed  and  warmed  with  a  little  water, 
then  taken  up  and  fried  brown  in  a  little  butter.  Sprinkle 
a  little  flour  on  them  before  frying.  Thicken  the  water  in 
which  the  fowls  were  warmed,  adding  butter,  pepper,  and 
salt,  and  then  turn  it  on  the  fowls. 

42.  Veal. 

The  best  piece  of  veal  for  roasting  is  the  loin.  The 
breast  and  rack  are  good  also.  The  breast  makes  a  good 
potpie,  and  the  rack  is  good,  cut  into  pieces  and  broiled. 
The  leg  is  fine  for  frying ;  and  after  several  slices  haye 
been  taken  off  for  cutlets,  the  rest  is  nice  for  boiling  with  a 
piece  of  salt  pork. 

43.  Roast  Veal. 

For  roasting,  veal  should  be  peppered,  salted,  rubbed 
over  with  a  little  butter,  and  frequently  basted.  A  little 
water  should  be  put  in  the  dripping  pan,  and  if  the  meat  is 
not  quite  fat,  a  little  butter  should  be  added. 

44.  Baked  Veal. 

For  baking,  the  fillet  is  good.  The  bone  should  be  cut 
out,  and  its  place  filled  with  a  dressing  made  of  bread 
soaked  soft  in  cold  water,  two  eggs,  pepper,  salt,  and  a 
spoonful  of  melted  butter,  then  sewed  up.  Put  it  in  the 
bake  pan,  with  a  pint  of  water;  and,  with  some  of  the  dress¬ 
ing,  cover  the  top  of  the  meat.  When  done,  on  taking  up, 
thicken  the  gravy  with  a  little  flour  and  water  well  mixed, 
putting  in  a  small  piece  of  butter,  and  a  little  wine  and  cat¬ 
sup,  if  a  rich  gravy  is  liked. 

45.  Veal  and  Chicken  Potpie. 

Joint  the  chickens,  if  made  of  them,  and  boil  them  till 
half  done  ;  take  them  out ;  put  them,  dry,  into  a  pot,  making 
alternate  layers  of  crust  and  fowl,  seasoned  with  pepper 
and  salt ;  then,  pour  in  the  liquor  in  which  the  fowls  were 
boiled,  upon  the  upper  layer  of  crust,  which  covers  the 
fowls.  If  a  brown  crust  is  desired :  with  a  heated  bake 
pan  lid,  keep  the  pot  covered.  Add,  from  the  teakettle, 
boiling  water,  as  that  in  the  pot  wastes.  Raised  piecrust 
is  preferable  to  that  made  for  fruit  pies,  though,  if  but  tyttle 

4* 


38 


MKATS. 


shortened,  that  is  good.  For  raised  crust,  mix  a  teaspoon¬ 
ful  of  salt,  and  a  teacup  of  melted  butter,  with  three  pints  of 
flour,  and  then  pour  in  half  a  teacup  of  yeast,  adding  cold 
water  to  make  it  stiff  enough  to  roll  out ;  placing  it  where 
warm,  it  will  require  from  seven  to  eight  hours  to  rise,  un¬ 
less  you  use  brewer’s  yeast.  Roll  it  out,  when  risen,  and 
cut  it  into  small  cakes. 

Potato  pie  crust  is  good.  Peel  and  mash  fine  eight 
boiled  potatoes  ;  mix  with  them  half  a  pint  of  milk,  a  tea¬ 
spoonful  of  salt,  a  hen’s  egg  size  piece  of  butter,  and  flour 
enough  for  rolling  out.  Put  with  the  meat,  the  cakes  after 
rolled  out  and  cut. 

By  working  into  unbaked  wheat  dough,  a  little  melted 
lukewarm  butter,  nice  crust  may  be  made.  Before  putting 
it  with  the  meat,  let  it  lay  ten  or  fifteen  minutes,  after  it  is 
cut  and  rolled  into  cakes. 

46.  Veal  Cutlets. 

Fry,  till  brown,  three  or  four  slices  of  salt  pork;  take 
them  up,  and  put  in  slices  of  veal,  cut  from  the  leg,  about 
an  inch  thick ;  when  brown  on  both  sides,  take  them  up ; 
stir  into  the  gravy,  half  a  pint  of  water,  and  mix  two  or 
three  teaspoonfuls  of  flour  with  a  little  water,  and  stir  in  ; 
soak  two  slices  of  toasted  bread  in  the  gravy ;  lay  them  on 
the  bottom  of  the  platter ;  place  the  meat  and  pork  over 
them,  and  turn  on  the  gravy. 

A  very  nice  way  of  cooking  cutlets  is,  with  half  a  pint 
of  milk,  an  egg  beaten  to  a  froth,  and  flour  enough  to  ren¬ 
der  it  thick,  to  make  a  batter.  When  fried  brown,  dip  the 
veal  into  the  batter,  then  replace  it  in  the  fat,  and  fry  until 
it  is  brown  again.  If  any  batter  is  left,  it  is  fine  dropped 
by  spoonfuls  into  the  fat  and  fried  brown,  and  placed  over 
the  veal.  Thicken  the  gravy,  and  turn  it  over  the  whole. 
This  dish  requires  an  hour’s  couking  ;  and  it  will  be  best  to 
stew  the  meat  half  an  hour  before  frying  it,  if  it  is  tough. 

47.  To  Broil  Calf's  Liver. 

Cut  the  liver  in  slices,  not  very  thin  ;  salt  and  pepper  it, 
after  nicely  broiling,  and  pour  on  some  melted  butter,  with 
chopped  parsley,  after  it  is  dished. 


MEATS. 


39 


48.  Force  Meat  Balls. 

Mix,  with  a  pound  of  fine  chopped  veal,  one  egg,  a  little 
butter,  or  raw  pork  chopped  fine,  and  season  with  salt  and 
pepper,  or  curry  powder.  Fry  them  brown,  done  up  in 
small  balls. 


49.  Calf's  Head. 

With  the  lights  and  feet,  boil  the  head  about  two  hours, 
and  the  liver  forty  minutes.  Tie  the  brains  in  a  bag  and 
boil  them  with  the  head,  before  it  is  done.  When  all  are 
done,  take  them  up  ;  season  them  with  butter,  salt,  pepper, 
and  sweet  herbs,  or  spices  if  liked,  and  use  them  as  a 
dressing  for  the  head.  Part  of  the  liver,  and  of  the  feet, 
may  be  prepared  like  the  brains,  for  such  as  prefer  them, 
for  a  dressing. 

The  liquor  that  the  head  is  boiled  in  makes  a  nice  soup, 
prepared  in  a  plain  way,  like  any  other  veal  soup,  or  tur- 
tleized.  It  should  stand  till  the  next  day,  that  the  fat  may 
be  skimmed  off  which  rises. 

To  have  the  head  look  brown,  take  it  up  when  tender; 
rub  a  little  butter  over  it ;  sprinkle  on  allspice,  pepper,  salt, 
and  flour,  and  place  it  before  the  fire,  under  a  Dutch  oven, 
or  in  a  brick  one  where  it  will  brown  quick.  With  a  little 
water,  salt,  pepper,  and  butter,  warm  up  the  brains.  Add 
spices  and  wine  if  liked.  Serve  it  up  as  a  dressing  for  the 
head. 

Baked  calf’s  head  is  also  good.  Halve,  and  rub  butter 
over  it ;  put  it  in  a  pan,  with  a  quart  of  water ;  then  cover 
it  with  a  dressing  made  of  bread  soaked  soft,  a  little  butter, 
and  an  egg,  seasoned  with  salt,  pepper,  and  pulverized 
mace.  Slice  up  the  brains,  and  place  them,  with  the  head, 
in  the  pan.  Bake  it  in  a  quick  oven,  and  garnish  with 
force  meat  balls,  or  with  slices  of  lemon. 

50.  Calf's  Feet. 

Boiling  them  with  the  head,  till  both  are  tender,  split,  and 
lay  them  round  it ;  or,  after  boiling  them  tender,  and  dredg¬ 
ing  them  with  flour,  fry  them  brown.  If  a  gravy  for  them 
is  wished  :  after  taking  them  up,  stir  some  flour  into  the  fa  t 


40 


MEATS. 


in  which  they  were  fried  ;  season  to  taste,  adding  butter, 
and  wine  if  wished,  then  turn  the  gravy  over  the  meat. 

51.  Scotch  Collops. 

Take  some  very  thin  pieces  of  beef  or  veal ;  rub  with 
butter  the  bottom  of  an  iron  stewpan  that  has  a  cover  to 
closely  fit  it ;  put  in  the  meat,  some  pepper,  salt,  a  large 
onion,  and  an  apple  minced  very  fine  ;  cover  the  pan,  and 
let  the  meat  stew  till  very  tender.  Serve  it  hot. 

52.  To  Grill  a  Calf’s  Head. 

Clean  and  divide  the  head  as  for  mock  turtle ;  take  out 
the  brains  and  tongue  ;  boil  the  head  tender ;  take  the  eyes 
out  whole,  and  cut  the  flesh  from  the  skull  part  in  small 
pieces.  Take  some  of  the  water  the  head  was  boiled  in 
for  gravy ;  add  to  this  gravy,  cayenne  pepper,  salt,  a  grated 
nutmeg,  and  a  spoonful  of  lemon  pickle :  simmer  this  till 
the  gravy  is  well  flavored.  Next,  take  the  chop,  pick  out 
the  bones ;  cover  it  with  bread  crumbs,  chopped  parsley, 
pepper,  and  salt,  and  set  it  in  the  oven  to  brown.  Then, 
thicken  the  gravy  with  the  yolks  of  two  eggs  and  a  spoon¬ 
ful  of  butter  rubbed  into  two  of  flour,  and  stew  the  skull 
part  in  it  a  few  minutes  ;  put  this  part  on  the  dish ;  and 
complete  the  whole  dish  by  placing  the  grilled  chop  on  it, 
garnishing  with  brain  cakes  and  broiled  sweetbread. 

53.  Veal  Olives. 

Cut  thin  slices  oflf  a  fillet,  and  flatten  them  ;  season  them 
highly  with  pepper,  salt,  mace,  and  grated  lemon  peel ;  roll 
up  in  each  slice  a  bit  of  fat  and  tie  it  with  a  thread.  Fry 
them  of  a  light  brown,  and  stew  them  in  white  stock,  (pre¬ 
pared  for  soups  or  gravies,)  with  two  dozen  of  fried  oysters, 
a  glass  of  white  wine,  a  spoonful  of  lemon  pickle,  and  some 
small  mushrooms.  Stew  them  nearly  an  hour.  Take  the 
threads  off  before  serving. 

54.  Ragout  of  Cold  Veal. 

Cut  a  neck,  loin,  or  fillet  of  veal  into  handsome  cutlets ; 
put  clean  drippings,  or  a  piece  of  butter,  into  a  frying  pan ; 
when  it  is  hot,  flour,  and  fry  the  veal  of  a  light  brown ;  take 


MEATS. 


41 


it  out ;  and  if  you  have  no  gravy  prepared  make  the  follow 
ing :  put  a  pint  of  boiling  water  into  the  frying  pan  ;  let  it 
boil  up  a  minute,  and  strain  it  into  a  basin  while  you  make 
a  thickening;  put  about  an  ounce  of  butter  into  a  stew  pan; 
when  it  melts,  mix  with  it  sufficient  flour  to  absorb  the  but¬ 
ter  ;  stir  it  over  the  fire  a  few  minutes,  and  gradually  add 
the  gravy  made  in  the  frying  pan ;  let  them  simmer  together 
about  ten  minutes ;  season  it  with  pepper,  salt,  a  little  mace, 
and  a  glass  of  wine,  or  mushroom  catsup ;  strain  it  through 
a  tamis,  (coarse  cloth  strainer,)  on  to  the  meat,  and  stew 
the  meat  very  gently  till  it  is  thoroughly  warmed.  Slices 
of  boiled  ham  may  be  warmed  with  the  meat. 

55.  Mutton. 

Mutton  is  in  its  greatest  perfection  from  August  to  Christ¬ 
mas.  For  roasting  or  boiling  allow  fifteen  minutes  for  each 
pound.  The  saddle  should  always  be  roasted,  and  gar¬ 
nished  with  scraped  horse  radish.  The  leg  and  shoulder 
are  good  roasted;  but  the  best  way  of  cooking  the  leg  is  to 
boil  it  with  a  bit  of  salt  pork.  If  a  little  rice  is  boiled  with 
it  the  flesh  will  look  whiter. 

For  roasting,  mutton  should  have  a  little  butter  rubbed 
over  it,  and  salt  and  pepper  sprinkled  on  it.  Allspice  and 
cloves,  some  like.  Put  a  piece  of  butter  in  the  dripping  pan, 
and  baste  it  often.  The  bony  part  should  first  be  presented 
to  the  fire,  for  roasting. 

The  leg  is  good  to  bake,  gashed  and  filled  with  a  dress¬ 
ing  made  of  soaked  bread,  pepper,  salt,  butter,  and  two  eggs. 
A  pint  of  water,  and  a  little  butter  should  be  put  in  the  pan. 

The  leg  is  good,  too,  sliced  and  broiled.  Also  boiled, 
after  corned  a  few  days. 

The  rack  is  good  for  broiling.  Each  bone  should  be 
separated,  broiled  quick,  buttered,  salted,  and  peppered. 

The  breast  is  fine  baked.  The  joints  of  the  brisket 
should  be  separated  ;  the  sharp  ends  of  the  ribs  sawed  oft'; 
the  outside  rubbed  over  with  a  small  piece  of  butter;  salted; 
and  put  into  a  bake  pan,  with  half  a  pint  of  water.  When 
baked  enough,  take  it  up,  and  thicken  the  gravy  with  a  little 
flour  and  water,  adding  a  small  piece  of  butter.  A  spoonful 
of  catsup,  cloves  and  allspice,  improve  it.  The  neck  makes 
a  good  soup. 


42 


MEATS 


For  mutton,  parsley  makes  a  suitable  garnish;  or  celery 
heads. 

56.  To  Harricot  Mutton. 

Take  the  best  part  of  the  rack ;  divide  it  into  chops,  one 
bone  in  each ;  beat  them  flat ;  sprinkle  pepper  and  salt  on 
them,  and  broil  them  nicely.  Make  a  rich  gravy  out  of  the 
coarser  parts  ;  season  well  with  pepper,  spice,  and  catsup  ; 
strain  it  when  done ;  and  thicken  with  butter  and  brown 
flour.  Have  ready  some  carrots  and  turnips  cut  into  small 
dice  and  boiled  tender :  put  them  in  the  gravy,  and  lay 
the  chops  in,  and  stew  all  fifteen  minutes.  Garnish  with 
green  pickles,  and  serve  up. 

57.  Shoulder  of  Lamb,  Grilled. 

Cut  the  shoulder,  moderately  deep,  in  checkers  an  inch 
long ;  rub  the  yolk  of  an  egg  and  a  little  butter  over  it ;  roll 
it  in  finely  powdered  bread  crumbs  ;  sprinkle  on  pepper, 
salt,  and  sweet  herbs,  and  roast  it  a  light  brown.  Use  for 
it  plain  gravy,  or  the  following : — Set  on  the  fire,  a  gill  of 
water  with  a  gill  of  the  drippings  from  the  meat,  and  when 
it  boils,  thicken  it  with  a  little  flour  and  water,  adding  a 
spoonful  of  tomato  catsup,  with  the  grated  rind  and  juice 
of  a  lemon,  seasoning  with  pepper  and  salt. 

58.  Lamb's  Fry. 

The  sweetbread  and  heart  are  good  fried  plainly,  or  dip¬ 
ped  into  an  egg  and  fine  bread  crumbs.  Fry  in  lard. 

59.  Irish  Stew. 

Take  five  thick  mutton  chops,  or  two  pounds  of  the  neck 
or  loin,  two  pounds  of  potatoes  peeled  and  halved,  and  half 
a  pound  of  onions  peeled  and  sliced  :  first,  place  a  layer  of 
potatoes  at  the  bottom  of  your  stew  pan  ;  then,  two  chops 
and  some  of  the  onions  ;  repeat  this  process  till  the  pan  is 
quite  full ;  add  half  a  spoonful  of  pepper,  a  spoonful  of  salt, 
three  gills  of  gravy,  and  two  teaspooifuls  of  mushroom 
catsup  ;  cover  so  close  as  to  prevent  the  escape  of  steam, 
and  stew,  on  a  very  slow  fire,  an  hour  and  a  half.  A  slice 
of  ham  improves  the  dish  very  much.  Tako  care  it  does 
not  burn. 


MEATS. 


43 


60.  Pork  Steaks. 

Slice  them  from  a  neck  or  loin  ;  trim  them  handsomely, 
and  pepper  them  ;  broil  them  twenty  minutes  over  a  clear 
fire,  turning  them  frequently.  When  done,  salt  and  butter 
them  on  the  plate. 

61.  To  Broil  Ham. 

Ham  is  better  broiled  than  fried.  Slice  it  thin,  and  broil 
<lie  slices  on  a  gridiron.  When  dished,  place  a  fried  egg 
on  each  slice,  and  serve  out.  It  should  be  broiled,  over 
bright  hot  coals,  from  five  to  eight  minutes,  turning  it  once. 

62.  To  Boil  Ham. 

Put  it  on  in  cold  water,  and  let  it  simmer,  without  boil¬ 
ing,  unless  very  moderately,  four  or  five  hours.  The  water 
should  be  changed  if  the  ham  is  very  salt.  Before  it  is 
carried  to  the  table,  take  off  the  rind.  Put  over  it  whole 
pepper  or  cloves  in  diamond  figures,  if  you  wish  to  ornament 
it.  A  ham,  if  very  dry,  should  be  soaked  from  twelve  to 
twenty-four  hours  in  warm  water  before  cooking. 

63.  To  Toast  Ham. 

After  boiling  it  well,  take  the  skin  off ;  cover  the  top 
thick  with  bread  crumos,  anu  brown  ii  in  an  oven 

64.  To  Stuff  Ham. 

Take  a  ham  well  smoked  and  washed,  and  make  inci¬ 
sions  all  over  the  top  two  inches  deep ;  stuff  them  full  with 
chopped  parsley  and  some  pepper.  Do  not  take  off  the 
skin.  Eat  it  cold,  after  boiled. 

65.  Baked  or  Roast  Pig. 

Take  out  the  inwards  ;  take  off  the  first  joint  of  the  feet ; 
boil  both  tender,  and  chop  them.  Make  a  dressing  of  bread 
soaked  soft,  the  water  pressed  out,  and  mashed  fine  ;  season 
with  pepper,  salt,  and  sage,  adding  a  little  butter,  and  then 
fill  the  pig  with  this  stuffing.  To  prevent  blistering,  rub  a 
little  butter  on  the  outside  of  the  pig.  Roast  or  bake  it  two 
and  a  half  or  three  hours.  The  pan,  in  which  the  pig  is 


44 


MEATS. 


baked  should  contain  a  little  water.  When  done,  mix,  with 
a  little  dressing  and  gravy  from  the  pan,  the  chopped  feet 
and  inwards,  salted,  peppered,  and  buttered,  and  use  this 
for  a  sauce.  Expose  the  pig  to  the  open  air  two  or  three 
minutes,  first  rubbing  it  over  with  a  little  butter,  before  it 
is  put  on  the  table,  to  make  it  crisp. 

66.  To  Barbacue  Shoat. — A  Southern  Dish. 

Shoat  means  a  fat  young  hog,  headless  and  footless,  cut 
into  four  quarters,  each  weighing  six  pounds.  Make  seve¬ 
ral  incisions  between  the  ribs  of  a  fore  quarter,  and  stuff  it 
with  rich  force  meat ;  put  it  in  a  pan  with  a  pint  of  water, 
salt,  pepper,  two  cloves  of  garlic,  a  tumber  of  good  red  wine, 
and  one  of  mushroom  catsup  ;  bake  it,  and  thicken  the 
gravy  with  brown  flour  and  butter.  To  facilitate  the  carv- 
ing,  joint  and  cut  the  ribs  before  cooking.  Lay  the  ribs  up 
in  the  dish.  If  not  sufficiently  brown,  add  a  little  burnt 
sugar  to  the  gravy.  Garnish  with  balls. 

67.  Souse. 

Clean  pig’s  feet  and  ears  thoroughly,  and  soak  them  a 
number  of  days  in  salt  and  water ;  boil  them  tender,  and 
split  them.  They  are  good  fried. 

To  souse  them  cold,  pour  boiling  vinegar  over  them, 
spiced  with  mace  and  pepper-corns.  Cloves  give  them  a 
dark  color,  but  they  improve  their  taste.  If  a  little  salt  be 
added,  they  will  keep  good,  pickled,  for  a  month  or  two. 


68.  Pressed  Head. 

Boil  the  several  parts  of  the  entire  head,  and  the  feet,  in 
the  same  way  as  for  souse.  All  must  be  boiled  so  perfectly 
tender  as  to  have  the  meat  easily  separate  from  the  bones. 
After  neatly  separated,  chop  the  meat  fine,  while  warm, 
seasoning  with  salt,  and  pepper,  and  other  spices  to  taste. 
Put  it  in  a  strong  bag,  and,  placing  a  weight  on  it,  let  it 
remain  till  cold.  Or  put  it  in  any  convenient  dish,  placing 
a  plate  with  a  weight  on  it,  to  press  the  meat.  Cut  it  in 
slices,  roll  in  flour,  and  fry  in  lard. 


MEATS. 


45 


69.  Sausages. 

Chop,  very  fine,  fat  and  lean  fresh  pork ;  (there  should 
be  a  greater  proportion  of  the  lean,)  season  it  very  highly 
with  pepper,  salt,  sage,  and  other  sweet  herbs  if  liked.  A 
little  saltpetre  tends  to  preserve  them.  Do  up  a  little  into 
a  cake,  and  fry  it,  to  know  when  they  are  seasoned  enough. 
When  seasoned  enough,  fill  your  skins,  which  should  be 
perfectly  clean.  To  prevent  the  fat  running  out  while 
cooking,  mix  in  with  the  meat  a  little  flour.  Done  up  in 
small  balls  and  fried,  sausage  meat  is  good. 

When  fresh  pork  cannot  be  had,  very  good  sausage  cakes 
may  be  made  of  raw  beef,  chopped  fine  with  salt  pork,  and 
seasoned  with  sage  and  pepper.  When  fried  they  should 
not  be  pricked,  as  the  sausages  will  cook  nicer  to  have  a 
little  fat  put  with  them  in  the  frying  pan.  They  should  be 
cooked  moderately.  If  not  liked  very  fat,  finish  them  on 
the  gridiron,  after  the  sausages  have  been  fried  till  nearly 
done. 

To  make  Bologna  sausages,  take  equal  weight  of  veal, 
pork,  and  ham,  chopped  yery  fine,  seasoned  high,  and  boiled 
till  tender,  in  casings,  and  then  dry  them. 

70.  Venison. 

Venison  is  said  to  be  most  easily  digested  of  any  sort  of 
meat.  It  is  good  for  those  who  have  weak  and  slow  diges¬ 
tive  powers.  It  should  be  kept  two  weeks,  if  the  weather 
permit,  after  it  is  killed,  and  then  roasted  before  a  clear, 
s  ;rong  fire. 


71.  To  Roast  Venison. 

Cover  the  fat  parts  with  paper  and  a  paste  made  of  flour 
and  water  to  prevent  their  burning.  Roast  a  haunch  ol 
twelve  pounds  about  four  hours.  Baste  it  well.  Serve  it 
out  with  current  jelly. 

w 

72.  Venison  Steaks. 

Broil  or  fry  venison  steaks  in  the  same  manner  as  veal 
cutlets,  or  mutton  chops. 


5 


46 


FOWLS. 


73.  Mock  Venison. 

Mutton  is  the  best  substitute  for  real  venison.  Hang  up, 
for  several  days,  a  large  loin  of  fat  mutton ;  then  bone  it, 
and  take  off  all  the  kidney  fat,  and  the  skin  from  the  upper 
fat ;  mix  together  two  ounces  of  brown  sugar,  one  ounce 
of  pulverized  black  pepper,  and  two  of  allspice  ;  rub  it  well 
into  the  mutton ;  keep  the  mutton  covered  with  the  skin, 
and  rub  and  turn  it  daily  five  days.  When  to  be  roasted, 
cover  it  with  the  skin,  and  pepper  it  the  same  as  for  veni¬ 
son,  first  washing  from  it  entirely  the  spices.  Roast  about 
the  same  time  as  for  real  venison.  Serve  it  with  made 
gravy  and  currant  jelly. 


74.  Poultry. 

No  sort  of  animal  food  is  so  delicate  and  delicious  as  that 
of  fowls  and  birds  ;  and  none  so  generally  healthful.  Sel¬ 
dom  does  it  disagree  with  those  in  health.  The  feeble  in 
constitution,  and  such  as  are  debilitated  by  sickness,  find 
the  flesh  of  fowl  a  nutritious  and  most  agreeable  diet. 

When  well  boiled,  the  white  meat  of  a  young  turkey  is 
easier  of  digestion  than  that  of  any  other  fowl. 

75.  Turkey. 

Wash  the  turkey  thoroughly,  inside  and  out,  having  taken 
out  the  inwards.  Take  bread,  drained  and  mashed  fine, 
after  soaked  in  cold  water,  for  the  dressing.  Mix  with  the 
dressing  a  small  piece  of  melted  butter,  or  salt  pork  chopped 
fine.  Season  it  with  pepper  and  salt,  sweet  herbs  if  liked. 
It  cuts  smoother  if  an  egg  is  added.  Any  kind  of  cooked 
meat  is  good,  minced  fine  and  mixed  with  the  dressing. 
The  inwards  ought  to  be  boiled  very  tender,  if  they  are  to 
be  used ;  it  is  difficult  to  cook  them  through  while  the  tur¬ 
key  is  roasting.  The  body  and  crop  of  the  turkey  must  be 
filled  with  the  dressing,  and  sewed  up.  Tie  up  the  wings 
and  legs,  and  rub  on  a  little  butter  and  salt.  For  roasting, 
twenty-five  minutes  to  the  pound  is  the  rule.  At  first  it 
should  be  roasted  slowly,  and  basted  frequently.  When 
the  fowl  is  put  down  to  roast,  a  little  water  should  be  put 
into  the  dripping  pan.  Take  the  liquor  the  inwards  are 


fowj.s 


47 


boiled  in,  for  a  gravy,  adding  a  little  of  the  turkej  drippings. 
Place  it  where  it  will  boil,  thickening  with  a  little  flour  and 
water,  first  mixed  smooth.  Season  it  with  pepper,  salt, 
and  sweet  herbs  if  liked. 

For  boiling,  the  turkey  is  prepared  in  a  similar  way  to 
the  above.  Parsley,  lemon  peel,  and  oysters  may  be  added 
to  the  stuffing.  Drawn  butter  is  used  when  served  out. 
If  it  is  wished  to  have  it  look  white,  tie  it  up  in  a  cloth,  un¬ 
less  you  boil  rice  in  the  pot.  Put  in  eight  spoonfuls  of  rice, 
if  rice  is  used.  It  is  improved  by  the  boiling  of  a  pound 
or  two  of  salt  pork  with  it.  If  a  soup  is  to  be  made  of  the 
liquor  in  which  the  turkey  is  boiled,  let  it  stand  till  next 
day,  and  skim  off  the  fat.  Season  it  after  heated. 

70.  Chickens. 

These,  whether  for  boiling  or  roasting,  should  have  a 
dressing  prepared  as  for  turkics.  Six  spoonfuls  of  rice 
boiled  with  the  chickens,  will  cause  them  to  look  white. 
If  the  water  is  cold  when  they  are  put  in,  they  will  be  less 
liable  to  break.  They  are  improved  by  boiling  a  little  salt 
pork  with  them  ;  if  not  thus  boiled  they  will  need  salt. 

For  broiling,  chickens  should  be  split;  the  inwards  taken 
out ;  and  then  washed.  Broil  very  slowly,  till  brown,  plac¬ 
ing  the  bony  side  down  on  the  gridiron  ;  then,  turning  it, 
brown  the  other  side.  Forty  minutes  is  the  medium  time 
for  broiling  a  chicken. 

For  roast  chicken,  boil  the  gizzard  and  liver  by  them¬ 
selves,  and  use  the  water  for  gravy.  Put  in  the  gravy  the 
inwards  chopped  fine. 

77.  Fricassee  Chickens. 

The  chickens  should  be  washed,  after  jointing  and  taking 
out  the  inwards.  With  the  skin  side  down,  place  them  in 
a  stew  pan,  sprinkling  pepper  and  salt  on  each  layer ;  add 
three  or  four  slices  of  pork;  just  cover  with  water,  and  stew 
them  till  tender.  On  taking  them  up,  mix  a  little  flour  and 
water;  thicken  the  liquor  in  which  they  were  stewed;  add 
a  hen’s  egg  size  piece  of  butter ;  replace  the  chickens  in 
the  stew  pan,  and  let  them  stew  about  five  minutes  longer. 
When  the  chickens  are  taken  up,  soak,  in  the  gravy,  two 
or  three  pieces  of  toast,  and  put  them  in  your  nlao-y  plac#* 


48 


FOWLS. 


„he  chickens  on  the  toast,  and  pour  the  gravy  over  them. 
If  you  want  the  chickens  browned,  stew  them  till  tender 
without  the  pork,  then  brown  the  pork ;  take  that  up ;  then, 
putting  in  the  chickens,  fry  them  till  of  a  light  brown. 

78.  To  Fricassee  Small  Chickens, — Southern  Mode. 

Cutoff  the  wings  and  legs  of  four  chickens;  separate 
the  breasts  from  the  backs  ;  divide  the  backs  crosswise  ; 
cut  off  the  necks ;  clean  the  gizzards ;  put  them,  with  the 
livers,  and  other  parts  of  the  chicken,  after  being  thoroughly 
washed,  into  a  sauce  pan  ;  add  salt,  pepper,  and  a  little 
mace  ;  cover  with  water,  and  stew  till  tender.  Take  them 
up;  thicken  half  a  pint  of  water  with  two  spoonfuls  of  floui 
rubbed  into  four  ounces  of  butter ;  add  a  tumbler  of  new 
milk  ;  boil  all  together  a  few  minutes,  then  add  eight  spoon¬ 
fuls  of  white  wine,  stirring  it  in  carefully,  so  as  not  to  cur¬ 
dle  ;  put  in  the  chickens,  and  shake  the  pan  till  they  are 
sufficiently  heated,  then  serve  them  up. 

79.  Chickens  Baked  in  Rice. 

Joint  a  chicken,  as  for  fricassee ;  with  pepper  and  salt 
season  it  well ;  place  it  in  a  pudding  dish  lined  with  slices 
of  bacon  or  of  ham  ;  add  an  onion  finely  minced,  and  a  pint 
of  veal  gravy ;  pile  up  the  dish  full  with  boiled  rice  well 
pressed ;  cover  it  with  a  paste  of  flour  and  water,  and  bake 
in  a  slow  oven  one  hour.  If  veal  gravy  be  wanting,  sub¬ 
stitute  water,  with  additional  seasoning  and  ham. 

80.  Goose. 

A  goose  should  be  dressed  in  the  same  manner,  and 
oasted  the  same  length  of  time  as  a  turkey.  Be  particu- 
ar  to  select  one  that  is  tender.  See  marketing  plates. 

If  any  fowls  are  injured  but  slightly,  by  too  long  keeping, 
dip  them  in  weak  salteratus  water  before  cooking,  or  rinse 
he  inside  with  sharp  vinegar.  Strong  camomile  tea  may 
oe  used. 

81.  To  Stew  Partridges. 

Truss  a  brace  of  partridges  like  fowls  for  boiling;  pound 
the  livers  with  'wire  ti  e  quantity  of  fat  bacon  and  bread 


FOWLS. 


49 


crumbs  boiled  in  milk  ;  add  some  mushrooms  and  chopped 
parsley,  mace,  grated  lemon  peel,  salt,  and  pepper ;  stuff 
them ;  tie  them  at  each  end,  and  place  them  in  a  stew  pan 
lined  with  bacon.  If  you  have  it,  add  a  quart  of  good  gravy. 
If  not,  two  onions,  water,  a  few  blades  of  mace,  and  a  bunch 
of  sweet  herbs.  Stew  gently  till  they  are  tender;  take  them 
out;  strain,  and  thicken  the  sauce  with  flour  and  butter; 
heat,  and  pour  it  on  the  birds. 


82.  Pigeons. 

Lay  pigeons  in  a  pot  breast  side  down,  the  inwards  being 
first  taken  out,  and  they  prepared  with  a  turkey-like  dress¬ 
ing  ;  pour  in  more  than  sufficient  water  to  cover  them ;  put 
in  four  ounces  of  butter  to  every  twelve  pigeons,  when 
stewed  nearly  tender,  stirring  into  the  gravy  two  or  three 
teaspoonfuls  of  flour  mixed  with  a  little  water.  Put  on  a 
heated  bake  pan  lid,  if  you  wish  to  brown  them,  one  hour 
before  they  are  done ;  or,  soon  as  tender,  fry  them  in  pork 
fat.  They  are  good,  split  open  and  stewed,  with  a  dress¬ 
ing  made  and  warmed  up  separately  with  a  little  of  the 
gravy.  If  tender,  pigeons  are  good  stuffed  and  roasted. 
From  two  to  three  hours  are  requisite  to  cook  pigeons. 
When  put  to  the  fire,  roast  pigeons  should  be  buttered. 


83.  To  Stew  Pigeons. 

Clean  and  wash  six  pigeons  ;  quarter  them  ;  with  them, 
put  all  their  giblets  into  a  stew  pan,  a  little  water,  butter, 
salt,  pepper,  a  bit  of  lemon  peel,  two  blades  of  mace,  and 
some  chopped  parsley ;  stew  till  tender  in  a  closely  cov¬ 
ered  pan.  Thicken  the  gravy  with  the  mixture  of  an  egg 
beaten  up ;  three  spoonfuls  of  cream,  and  a  piece  of  butter 
dusted  with  flour.  Stew  them  ten  minutes  longer.  Ex¬ 
cellent. — Economical. 


84.  Ducks. 

They  are  good  roasted,  or  stewed  like  pigeons..  The 
fishy  taste  wild  ducks  have,  is  entirely  taken  out  by  having 
an  onion  dressing.  # 


50 


RABBIT. 


85.  To  Boil  a  Duck. 

Make  a  paste  of  half  a  pound  of  butter  to  a  pound  of 
flour  ;  truss  the  duck,  putting  into  the  inside  a  little  salt  and 
pepper,  one  or  two  sage  leaves,  and  a  little  onion  finely 
minced ;  inclose  the  duck  in  the  paste,  with  a  little  jellied 
gravy.  Boil  it  in  a  cloth,  and  serve  it  with  brown  gravy 
poured  round  it. 

86.  To  Stew  Ducks. 

Cut  one  or  two  ducks  into  quarters ;  fry  them  a  light 
brown  in  butter  ;  put  them  into  a  sauce  pan  ;  add  a  pint  of 
gravy,  four  onions  whole,  pepper,  salt,  a  bunch  of  parsley, 
tw'o  sage  leaves,  a  sprig  of  winter  savory,  and  sweet  mar¬ 
joram  ;  cover  the  pan  closely  and  stew  them  till  tender. 
Take  out  the  herbs  and  pepper;  skim  it.  If  the  sauce  is 
not  sufficiently  thick,  mix,  with  two  spoonfuls  of  it,  a  little 
flour  and  stir  it  into  the  sauce  pan ;  let  it  boil  up,  and  gar¬ 
nish  the  dish  with  four  onions. 

Ducks  and  geese,  if  old,  are  better  if  parboiled  before 
they  are  roasted.  Put  them  on  in  just  sufficient  water  to 
boil  them ;  keep  the  vessel  closely  covered.  Let  a  tough 
goose  simmer  two  hours  ;  then  dry  and  wipe  it  thoroughly  ; 
stuff  and  roast,  basting  at  first  with  a  little  butter. 

87.  To  Roast  Ducks. 

Put  into  a  pair  of  ducks,  an  onion  chopped  fine,  and  a 
few  sage  leaves,  pepper,  and  salt ;  spit,  and  dust  them  with 
flour,  and  baste  them  with  lard.  Roast  half  an  hour,  with 
a  very  hot  fire.  The  quicker  roasted,  the  better  they  will 
taste.  Dust  them  with  flour,  and  baste  them,  just  before 
taking  them  from  the  spit.  Prepare  a  gravy  of  the  gizzards 
and  pinions,  a  large  mace  blade,  a  few  pepper-corns,  a  tea¬ 
spoonful  of  lemon  pickle,  and  a  spoonful  of  catsup ;  strain, 
and  turn  it  on  the  ducks.  Send  onion  sauce  in  a  boat. 

88.  To  Roast  Rabbits. 

After  casing  two  rabbits,  skewer  their  heads  with  their 
mouths  upon  their  backs  ;  stick  their  forelegs  into  their 


TURTLE. 


51 


ribs ;  skewer  the  hind  legs  doubled  ;  next,  make  a  stuffing 
for  them  of  the  crumbs  of  half  a  loaf  of  broad,  a  little 
parsley,  sweet  marjoram,  and  thyme — all  cut  fine,  pepper, 
salt,  and  nutmeg,  to  your  taste  ;  mix  them  all  into  a  light 
stuffing,  with  four  ounces  of  butter,  a  little  good  cream,  and 
two  eggs  ;  put  it  into  their  bodies,  and  sew  them  up  ;  dredge 
and  baste  them  well  with  lard  ;  roast  them  about  an  hour. 
Serve  them  up  with  butter  and  parsley,  Chop  the  livers, 
and  lay  them  in  lumps  round  the  edge  of  the  dish. 


89.  To  Dress  Turtle 

Cut  oif  the  head  in  the  morning,  in  summer ;  at  evening, 
in  the  winter ;  hang  it  up  by  the  hind  fins,  and  let  it  bleed 
well ;  with  care,  separate  the  bottom  shell  from  the  top,  lest 
you  break  the  gall  bladder,  which,  with  care,  take  out  and 
throw  away  ;  throw  the  liver  into  a  bowl  of  water  ;  empty 
the  chitterlings,  (guts,)  and  throw  them  into  water  ;  the 
eggs  also,  if  any — have  a  separate  bowl  for  each  article ; 
slice  all  the  meat  from  the  under  shell,  and  throw  that  in 
water ;  break  in  pieces  the  shell ;  wash  clean  and  put  it  in 
a  pot,  completely  covering  it  with  water,  and  add  to  it  one 
pound  of  middling,  (or  flitch  of  bacon,)  with  four  chopped 
onions,  and  set  it  on  the  fire  to  boil.  Open  the  chitterlings  ; 
clean  them  thoroughly ;  take  off  the  inside  skin,  and  put 
them  in  the  pot  with  the  shell ;  let  them  boil  three  hours 
steadily ;  if  the  water  boils  away  too  much  add  more. 

The  top : — Wash  the  top  shell  neatly,  after  cutting  out 
all  the  meat ;  cover,  and  set  it  by. 

Parboil  the  fins  ;  clean  them  perfectly,  taking  off  all  the 
black  skin,  and  throw  them  into  water.  Now  cut  the  flesh 
taken  from  both  shells,  in  small  pieces  ;  cut  the  fins  in  two, 
and  lay  them  in  a  dish  with  the  flesh ;  sprinkle  over  some 
salt,  and  cover  up  the  dish. 

When  the  shell,  chitterlings,  &c.  are  done,  or  have 
boiled  three  hours,  take  out  the  bacon,  scrape  the  shell  clean, 
and  strain  the  liquor — about  one  quart  of  which  must  be  put 
back  in  the  pot ;  reserve  the  rest  of  the  soup ;  pick  out  the 
chitterlings,  and  cut  them  in  small  pieces  ;  select  all  the 
nice  bits  that  were  strained  out,  and  put  them  with  the  chit¬ 
terlings  in  the  gravy ;  add  the  fins,  cut  in  pieces,  to  them, 


52 


SOUPS. 


and  enough  of  the  flesh  to  fill  the  upper  shell ;  add  to  it,  if 
a  large  turtle,  one  bottle  of  white  wine,  cayenne  pepper, 
and  salt,  to  your  taste  ;  one  gill  of  mushroom  catsup,  one 
gill  of  lemon  pickle,  mace,  cloves,  and  nutmeg,  pounded,  to 
highly  season  it ;  mix  two  spoonfuls  of  flour  with  one  pound 
and  a  quarter  of  butter ;  add,  with  it,  marjoram,  thyme, 
parsley,  and  savory,  tied  in  a  bunch ;  stew  all  these  to¬ 
gether  till  the  flesh  and  fins  are  tender ;  wash  out  the  top 
shell ;  place  a  high  paste  round  the  brim ;  sprinkle  over 
the  shell  salt  and  pepper,  then  take  the  herbs  out  of  the 
stew  ;  if  the  gravy  is  not  sufficiently  thick,  add  a  little  more 
flour,  and  fill  the  shell.  If  no  eggs  in  the  turtle,  boil  six 
new  laid  ones  for  ten  minutes ;  put  them  in  cold  water  a 
few  minutes  ;  peel  them  ;  cut  them  in  two,  and  place  them 
on  the  turtle.  Make  a  rich  force  meat;  fry  the  balls  nicely, 
and  place  them  also  in  the  shell.  Place  the  shell  in  a  drip¬ 
ping  pan,  with  something  underneath  the  sides  to  steady  it ; 
heat  the  oven  as  for  bread,  and  bake  till  a  fine  brown.  Fry 
the  liver,  and  send  it  hot. 

90.  Turtle  Soup. 

Put  on,  at  an  early  hour  in  the  morning,  eight  pounds  of 
coarse  beef,  some  bacon,  onions,  pepper,  salt,  and  sweet 
herbs  ;  make  a  rich  soup  ;  strain,  and  thicken  it  with  butter 
and  brown  flour  ;  add  to  it  the  liquor  left  of  the  boiled  bot¬ 
tom  shell ;  season  it  very  high  with  wine,  spice,  cayenne, 
and  catsup ;  put  in  the  reserved  flesh  ;  if  not  enough,  add 
the  choicest  parts  of  a  well  boiled  calf’s  head — do  not  use 
the  eyes  or  tongue;  let  boil  till  tender,  and  serve  it  up  with 
force  meat  balls  in  it. 

Curry  powder  will  give  a  higher  flavor  to  both  turtle  and 
soup  than  spice. 

Should  you  not  wish  soup,  the  remaining  flesh  may  be 
fried  and  served  with  a  rich  gravy. 


91.  Mock  Turtle  of  Calf's  Head. 

Take  a  nicely  cleaned  head;  separate  the  upper  from  the 
lower  part ;  take  out  the  brains  ;  boil,  till  tender,  the  other 
parts ;  take  them  out  of  the  water,  and  put  into  the  watei 


SOUPS. 


53 


sufficient  to  cover  them,  a  knuckle  of  veal,  or  four  pounds 
of  lean  beef,  three  chopped  onions,  parsley,  thyme,  a  tea¬ 
spoonful  of  pounded  cloves,  a  teaspoonful  of  mace,  and  of 
salt,  and  cayenne  pepper  to  the  taste ;  boil  all  together  till 
reduced  to  a  pint  of  liquor ;  strain  it ;  add  two  gills  of  red 
wine,  one  of  mushroom,  and  one  of  walnut  catsup  ;  thicken 
it  with  brown  flour  and  butter.  Stew  a  few  minutes,  in  the 
gravy,  the  head  and  tongue  cut  in  small  pieces.  Put  a 
paste  round  the  edge  of  a  deep  dish,  three  folds,  one  on  the 
other,  but  none  on  the  bottom  of  the  dish ;  place  the  meat 
and  turn  in  the  gravy,  and  bake  till  the  paste  is  done. 
Pick  out  all  the  strings  from  the  brains  ;  pound  them ;  add 
salt,  pepper,  and  grated  bread,  and  make  them  into  little 
cakes  with  the  yolk  of  an  egg ;  fry  them  a  nice  brown. 
Boil  hard  six  eggs ;  leave  one  whole ;  halve  the  five,  and 
have  some  pieces  of  paste  neatly  baked.  After  the  head 
is  drawn  from  the  oven,  place  the  whole  egg  in  the  middle, 
and  the  pieces  of  paste,  the  brain  cakes,  and  the  other  eggs, 
tastily  around  it. 

If  it  be  intended  as  a  soup,  do  not  so  much  reduce  the 
gravy ;  but,  after  stewing  the  head,  serve  it  in  a  tureen, 
with  the  brain  cakes  and  some  force  meat  balls  fried,  in¬ 
stead  of  the  eggs. 

Instead  of  a  knuckle  of  veal,  or  four  pounds  of  beef,  dif¬ 
ferent  quantities  may  be  taken,  and  such  other  variations 
made  as  may  best  please  different  tastes.  * 


92.  Plain  Mock  Turtle  Soup, 

Boil  a  calf’s  head  till  very  tender ;  strain  the  liquor,  on 
taking  out  the  head  ;  let  it  stand  till  next  day ;  skim  the 
fat  off ;  cut  the  meat  up,,  with  the  lights,  and  put  both  into 
the  liquor ;  place  that  over  the  fire,  seasoning  with  pepper, 
salt,  mace,  and  cloves,  sweet  herbs  and  onions  if  liked ; 
stew  slowly  thirty  minutes  ;  add  a  tumbler  of  white  wine 
just  before  taking  up.  Chop  a  little  salt  pork,  with  lean 
veal,  fine,  adding  the  brains,  seasoned  with  pepper,  salt, 
mace,  cloves,  sweet  herbs  or  curry  powder ;  make  all  into 
Dalis  of  the  size  of  the  yolk  of  an  egg  ;  boil  part  in  the 
soup ;  fry  the  others  for  a  separate  dish 


54 


SOUPS. 


93.  Calf's  Feet  Turtle  Soup. 

Boil  four  calf’s  feet  in  two  quarts  of  water,  till  very  ten¬ 
der  ;  take  the  meat  from  the  bones  ;  strain  the  liquor ;  add 
a  pint  of  good  beef  gravy,  and  two  glasses  of  wine  ;  season 
with  hard  eggs,  balls,  &c,  as  for  the  two  last. 

94.  Oyster  Soup. 

Take  the  oysters  out  of  the  liquor  ;  to  every  quart  of 
liquor  add  a  pint  of  water  or  of  milk  ;  then  set  it  on  the  fire 
with  the  oysters.  Mix  a  large  spoonful  of  flour  with  a  little 
water,  and  stir  it  into  the  liquor  as  soon  as  it  boils.  Sea¬ 
son  it  with  pepper,  salt,  and  a  little  butternut  or  walnut 
vinegar,  or  common  vinegar  ;  add  a  small  piece  of  butter ; 
and,  as  soon  as  it  boils  up  again,  pour  it  on  to  buttered  toast, 
cut  in  small  pieces. 


95.  Cream  Soup. 

Take  a  nice  knuckle  of  veal,  or  two  or  three  shanks  ; 
boil  about  four  hours,  with  some  pepper-corns,  two  onions, 
salt,  a  little  mace,  and  a  small  bit  of  lean  ham :  strain  it, 
and  when  cold  remove  all  the  fat  and  sediment ;  beat  six 
yolks  of  eggs  and  mix  them  with  a  pint  of  good  cream ; 
then  tun^the  boiling  soup  upon  it  by  degrees,  stirring  it 
well,  and  add  the  best  part  of  the  gristles  to  it  if  liked. 

Always  boil  cream  before  putting  it  in  sauce  or  soup. 

96.  Pea  Soup. 

Put  on  a  quart  of  peas  in  a  gallon  of  water,  with  a  ham 
bone,  roast  beef  or  mutton  bones,  four  onions,  and  two  heads 
of  celery  ;  boil  till  sufficiently  soft,  then  strain  the  pea  pulp 
through  a  sieve  ;  return  it  into  the  pot,  with  salt  and  pep¬ 
per,  and  boil  from  forty  to  sixty  minutes.  A  handful  or  two 
of  spinach,  washed  and  cut  a  little,  added  when  the  soup  is 
strained,  improves  it  much ;  or,  in  place  of  the  spinach, 
if  a  few  young  green  peas  can  be  gotten,  the  better.  A 
teaspoonful  of  celery  seed,  or  essence  of  celery  may  be 
substituted. 


SOUPS 


55 


97  .  Veal  Soup. 

Skin  about  four  pounds  of  a  knuckle  of  veal ;  break  and 
cut  it  into  small  pieces  ;  put  it  into  a  stew  pan,  with  eight 
quarts  of  water  ;  skim  it  when  it  boils  ;  and  reduce  it  to  two 
quarts  by  simmering ;  strain,  and  season  it  with  salt,  pep¬ 
per,  a  little  mace,  half  a  spoonful  of  lemon  juice,  and  thicken 
with  a  spoonful  of  flour  mixed  with  an  ounce  of  butter,  or  a 
little  rice. 


98.  Black ,  or  Beef  Soup. 

For  soup  the  shank  of  beef  is  the  best  joint.  Cold  beef 
steak,  and  cold  roast  beef  bones,  make  good  soup.  Boil 
the  shank,  in  sufficient  water  to  cover  it,  about  five  hours. 
Thirty  minutes  before  putting  the  soup  on  the  table,  take 
out  the  meat,  thicken  the  broth  with  scorched  flour  mixed 
with  cold  water ;  season  it  with  pepper,  salt,  mace,  and 
cloves  ;  a  little  walnut  or  tomato  catsup  improves  it.  Add 
sweet  herbs,  or  herb  spirit,  if  liked.  Some  boil  onions  in 
the  soup  ;  but  as  they  are  offensive  to  many  people,  it  is 
best  to  boil  and  serve  them  up  by  themselves.  Make  force 
meat  balls  of  part  of  the  beef  and  a  little  fat  salt  pork,  chop¬ 
ped  very  fine,  seasoned  with  salt,  pepper,  mace,  and  cloves, 
and  boil  them  fifteen  minutes  in  the  soup. 

99.  Bouilli  Soup. 

Select  about  eight  pounds  of  the  choicest  part  of  a  thick 
brisket  of  beef ;  lay  it  in  a  pot ;  sprinkle  over  it  three-quar¬ 
ters  of  a  spoonful  of  black  pepper,  two  spoonfuls  of  salt, 
three  onions  chopped  small,  six  small  carrots  scraped  and 
cut  up,  and  two  small  turnips  pared  and  cut  into  dice  ;  turn 
on  three  quarts  of  water ;  cover  the  pot  close,  and  keep  it 
steadily  and  moderately  boiling  five  hours,  or  till  the  soup 
is  reduced  to  three  pints.  Take  off  the  scum  carefully,  as 
it  rises,  and  do  not  let  the  pot  boil  over.  When  the  pot  has 
boiled  four  hours,  put  in  a  small  bundle  of  parsley  and 
thyme,  and  a  pint  of  celery  cut  small,  or  a  teaspoonful  of 
pounded  celery  seed.  If  boiled  too  long,  these  latter  ingre¬ 
dients  will  lose  their  delicate  flavor.  Just  before  taking  up 
your  soup,  brown  it  in  the  following  manner :  put  three- 


56 


SOU]’?. 


quarters  of  a  spoonful  of  best  brown  sugar  into  an  iron 
skillet,  place  it  on  the  fire  and  stir  it  till  it  melts  and  looks 
very  dark ;  pour  into  it  a  ladle  full  of  the  soup,  little  at  a 
time,  stirring  it  all  the  while  ;  strain  this  browning  and  mix 
it  well  with  the  soup,  first  taking  out  the  meat,  and  the 
thyme  and  parsley.  Cover  up  the  soup  and  place  it  near 
the  fire,  that  it  may  keep  hot  while  you  prepare  the  bouilli. 

T ake  the  skin  off  the  beef ;  dip  a  feather  in  the  well- 
beaten  yolk  of  an  egg  and  wash  the  top  of  your  beef ;  strew 
over  it  the  finely  grated  crumbs  of  stale  bread ;  put  it  in  a 
previously  heated  Dutch  oven  ;  place  the  top  on,  with  coals 
enough  to  brown,  but  not  enough  to  burn  the  beef;  let  it 
stand  nearly  an  hour,  and  prepare  your  gravy  thus  : — Take 
a  sufficient  quantity  of  soup  and  the  vegetables  boiled  in  it ; 
add  to  it  a  spoonful  of  red  wine,  and  two  of  mushroom  cat¬ 
sup  ;  thicken  with  a  little  piece  of  butter,  and  a  little  brown 
flour ;  make  it  very  hot ;  pour  it  in  your  dish,  and  place  the 
beef  on  it.  Garnish  it  with  green  pickles.  Serve  up  the 
soup  in  a  tureen,  with  bits  of  toasted  bread. 

N.  B.  If  you  prefer  this  mode  of  making  soup,  to  the 
one  given  for  black  soup,  you  have  only  to  take  the  shin  in 
place  of  the  brisket ,  and  make  it  like  this  till  you  come  to 
the  bouilli ;  then,  instead  of  following  the  remainder  of  this 
receipt,  put  the  nicest  pieces  of  the  shin  beef  in  your 
tureen,  and  pour  on  the  soup  and  vegetables  ;  adding  some 
toasted  bread  cut  in  dice :  then  serve  it  out. 


100.  Portable  Soup. 

Let  veal  or  beef  soup  get  quite  cold,  then  skim  off  every 
particle  of  the  fat ;  boil  it  till  of  a  thick  glutinous  consis¬ 
tence.  Care  should  be  taken  not  to  have  the  soup  burn. 
Season  it  very  highly  with  pepper,  salt,  cloves,  and  mace ; 
add  a  little  brandy  or  wine,  and  pour  it  over  earthen  plat¬ 
ters  not  more  than  a  quarter  of  an  inch  in  thickness.  Let 
it  be  till  cold,  then  cut  it  in  three-inch  square  pieces,  set 
them  in  the  sun  to  dry,  often  turning  them.  When  very 
dry,  place  them  in  a  tin  or  earthen  vessel,  having  a  layer 
of  white  paper  between  each  layer  of  cakes.  These,  if  the 
directions  are  faithfully  attended  to,  will  keep  good  for  a 
long  time.  Whenever  you  wish  to  make  a  soup  of  them, 


GRAVIES  ANT:  SA0C8S 


ST 


you  have  only  to  put  a  quart  of  water  to  one  of  the  cakes, 
and  to  make  the  water  piping. 


101.  Soup  Herb  Spirit. 

Such  as  like  a  variety  of  herb  spicery  in  soup,  will  find 
it  convenient  to  have  the  following  mixture : — When  in 
their  jprime,  take  sweet  marjoram,  sweet  basil,  thyme,  and 
summer  savory;  dry  them  thoroughly;  pound  and  sift  them; 
steep  them  two  weeks  in  brandy.  The  spirit  is  then  fit 
for  use. 

102.  Scotch  Barley  Broth. — A  Cheap  and  Substantial  Dish. 

Wash  three-quarters  of  a  pound  of  Scotch  barley  in  cold 
water ;  put  it  in  a  pot  with  about  ten  pounds  of  shin  beef 
sawed  into  four  pieces  ;  cover  it  well  with  cold  water,  and 
set  it  on  the  fire  ;  when  it  boils,  skim  it  thoroughly,  and  put 
in  two  or  three  onions  ;  set  it  near  the  fire  to  simmer  very 
gently  about  two  hours  ;  then  skim  all  the  fat  off,  and  put 
in  two  heads  of  celery,  and  a  good  sized  turnip  cut  into 
small  squares  ;  season  it  with  salt,  and  let  it  boil  an  hour 
and  a  half  longer.  Take  out  the  meat  carefully  with  a 
slice,  and  cover  it  up  by  the  fire  to  keep  warm  ;  skim  the 
broth  well  and  put  it  in  the  tureen. 


103.  Gravies  and  Sauces. 

A  great  deal  of  the  elegance  of  cookery  depends  upon 
the  accompaniments  to  each  dish  being  appropriate  and  well 
adapted  to  it. 

The  French  uae  a  far  greater  variety  of  gravies  and 
sauces  than  the  English  or  the  Americans,  who  imitate  the 
English  manner  of  cooking.  Nearly  all  kinds  of  meat  give 
sufficient  gravy  of  their  own ;  and  we  should  have  the  pe¬ 
culiar  flavor  of  each,  if  we  cooked  to  perfection.  The 
French  know  this ;  and  their  gravies  are  both  better  and 
cheaper  than  ours.  Thus,  melted  butter,  which  is  now  the 
principal  gravy  for  meats,  is  unnecessarily  wasted,  to  say 
nothing  of  its  injurious  effects.  The  skirts  of  beef,  the  kid 
ney,  and  the  milt,  all  make  excellent  gravies  ;  the  shanks 
of  mutton  too ;  and  prepared  the  same  as  the  following : 

6 


58 


GRAVJES  AND  SAUCE 


104.  Brown  Gravy 

Slice  four  pounds  of  lean  beef ;  rub  the  bottom  of  the  pot 
with  butter,  and  put  in  the  meat ;  turn  it  often  till  well 
browned,  and  do  it  moderately  ;  then  add  four  quarts  of  cold 
water.  After  boiling  two  hours,  put  in  a  spoonful  of  pep¬ 
per-corns,  one  carrot,  and  three  onions  ;  stew  gently  four 
hours  longer ;  strain  it ;  and  when  required  for  use,  skim 
off*  the  fat. 


105.  To  Draw ,  or  Melt  Butter. 

Nothing  is  more  simple  in  the  doing,  yet  nothing  done  so 
badly.  Keep  a  quart  tin  sauce  pan,  with  a  cover  to  it,  ex¬ 
clusively  for  this  use.  Take  four  ounces  of  good  butter; 
rub  into  it  two  teaspoonfuls  of  flour ;  put  it  in  the  sauce 
pan,  with  one  spoonful  of  water  and  a  little  salt ;  cover  it, 
and  set  the  sauce  pan  in  a  larger  one  of  boiling  water ; 
shake  it  continually  until  entirely  melted  and  beginning  to 
boil.  If  the  pan  containing  the  butter  be  placed  on  coals, 
the  heat  will  reduce  the  butter  to  oil,  and  so  spoil  the  but¬ 
ter.  This  quantity  is  enough  for  one  sauceboat. 

A  great  variety  of  savory  sauces  may  be  made  by  adding 
different  herbs  to  drawn  butter,  all  of  which  are  fine  to  eat 
with  boiled  butcher’s  meat,  fish,  or  fowl. 

Take  parsley  ;  wash  a  large  bunch  very  clean;  pick  the 
leaves  from  the  stems  carefully ;  boil  them  ten  minutes  in 
salt  and  water ;  drain  them  perfectly  dry  ;  mince  them  ex¬ 
ceedingly  fine,  and  stir  them  in  the  butter  when  it  begins  to 
draw. 

When  herbs  are  to  be  added  to  the  butter,  you  must  take 
two  spoonfuls  of  water  instead  of  one  for  the  preparation. 

Chervil,  burnet,  tarragon,  young  fennel,  and  cress  or 
peppergrass,  may  all  be  used ;  and  they  must  be  prepared 
in  the  same  mode  as  the  parsley. 


106.  Burnt  Butter ,  for  Fish,  Eggs,  or  Salad. 

Put  two  ounces  of  butter  into  a  frying  pan  ;  set  on  the 
fire  ;  when  of  a  dark  brown  color,  put  in  six  spoonfuls  of 
vinegar,  a  little  pepper,  and  salt. 


IES  AND  SAUCES. 


59 


1 07  Drawn  Butter,  Curry  Sauce,  and  Egg  Sauce. 

Always  use  sweet  butter  ;  if  at  all  hurt,  the  butter  is  more 
than  lost :  it  spoils  the  gravy,  and  every  thing  it  is  intended 
to  season. 

Mix  two  or  three  teaspoonfuls  of  flour  with  a  little  cold 
water  ;  stir  it  till  clear  of  lumps  ;  thin  it,  and  pour  on  half  a 
pint  of  boiling  water,  stirring  it  constantly ;  boil  it  two  or 
three  minutes  ;  then  cut  up  four  ounces  of  butter  into  bits  ; 
add  it  to  the  flour  and  water,  and  place  it  where  it  will 
melt.  It  will  be  free  of  lumps  if  properly  mixed.  Strain 
it  before  it  is  carried  to  the  table,  if  not  so. 

If  the  butter  is  wanted  for  fish,  cut  into  it  several  soft 
boiled  eggs. 

If  you  want  curry  sauce,  sprinkle  in  curry  powder. 

108.  Roast  Meat  Gravy,  and  Dark  Gravy. 

Put  a  pint  of  water  into  your  dripping  pan,  when  you  put 
down  your  meat  to  roast ;  just  before  the  meat  is  done,  stir 
up  the  drippings  ;  pour  them  into  a  skillet,  and  put  them 
where  they  will  boil.  Smoothly  mix  two  or  three  tea¬ 
spoonfuls  of  flour  with  a  little  water,  and  stir  them  into  the 
gravy  when  it  boils. 

The  gravy  for  veal  and  lamb,  requires  a  little  butter  ;  for 
pork  and  geese,  a  little  of  the  dressing  and  sage  mixed 
with  it 

If  you  wish  your  gravy  to  look  dark,  scorch  the  flour 
you  thicken  with  : — put  it  in  a  pan,  place  it  on  a  few  coals  ; 
stir  it  continually,  till  a  dark  brown.  Do  not  burn  it. 
Sufficient  may  be  browned  at  once  for  long  use. 

109.  Sauce  for  Cold  Meat,  Salad,  or  Fish. 

Boil  two  eggs  three  minutes ;  mix  with  them  a  mustard- 
spoonful  of  prepared  mustard,  a  little  pepper,  salt,  six  spoon¬ 
fuls  of  drawn  butter,  or  salad  oil,  six  of  vinegar,  and  one  of 
catsup. 

]  10.  Wine  Sauce  for  Venison  or  Mutton. 

Warm  two  gills  of  the  liquor  the  meat  was  boiled  in,  or 
of  the  drippings ;  mix  two  teaspoonfuls  of  scorched  flour 


60 


GRAVIES  AND  SAUCES. 


with  a  little  water,  and  stir  it  in  when  the  gravy  boils  ;  sea¬ 
son  it  with  cloves,  salt,  and  pepper  ;  stir  in  a  spoonful  of 
warm  jelly ;  and,  just  before  taking  from  the  fire,  a  gill  of 
wine.  For  venison  or  mutton  sauce,  many  prefer  melted 
currant  jelly. 

111.  Oyster  Sauce. 

To  a  pint  of  oyster  liquor,  put  a  little  salt  and  pepper, 
and  two  blades  of  mace,  (some  add  lemon  juice  ;)  place  it 
on  the  fire ;  on  boiling,  stir  in  two  teaspoonfuls  of  flour 
mixed  with  a  little  milk ;  after  boiling  a  few  minutes,  stir 
in  half  a  pint  of  oysters,  and  a  hen’s  egg  size  piece  of  but¬ 
ter  ;  as  soon  as  scalded  through,  take  them  up. 

112.  Savoy  Jelly  for  Cold  Meat. 

Boil  lean  veal,  or  beef,  till  tender.  If  you  have  veal  or 
beef  bones,  break  and  boil  them  with  it— they  will  require 
longer  boiling.  Boil,  too,  a  little  salt  pork,  sweet  herbs, 
salt,  and  pepper.  When  sufficiently  boiled,  take  it  oft’; 
strain,  and  let  it  stand  till  next  day ;  skim  off  the  fat ;  take 
out  the  jelly  ;  and  scrape  oft'  the  dregs  that  stick  to  the  bot¬ 
tom  ;  put  in  the  whites  and  shells  of  several  eggs,  some 
blades  of  mace,  a  little  wine,  and  lemon  juice  ;  place  all  on 
the  fire  ;  stir  it  well  till  it  boils ;  strain  it  through  a  jelly- 
bag  till  it  is  clear. 

113.  White  Celery  Sauce  for  Boiled  Poultry. 

Take  six  heads  of  celery;  cut  off*  the  green  tops  ;  slice 
the  remainder  into  small  bits,  and  boil  in  half  a  pint  of  wa¬ 
ter,  till  tender ;  mix  three  teaspoonfuls  of  flour,  smoothly, 
with  a  little  milk ;  add  six  spoonfuls  more  of  milk ;  stir  it 
in  ;  add  a  little  salt,  and  a  small  piece  of  butter  ;  on  boiling 
take  it  up.  Some  use  as  a  substitute  for  part,  an  egg  yolk, 
with  a  spoonful  of  cream,  and  chopped  parsley  and  lemon 
juice. 

114.  Caper  Sauce. 

Is  made  by  adding  a  spoonful  or  two  of  capers  to  drawn 
butter — many  add,  too,  a  little  of  the  liquor.  Nasturtions 
pickled,  or  green  pickles,  minced  and  put  with  the  butter, 
make  a  very  good  substitute  for  capers. 


GRAVIES  AND  SAUCES. 


61 


115.  Lobster  Sauce. 

Boil  two  eggs  three  minutes  ;  mix  with  them  a  teaspoon¬ 
ful  of  water  and  the  spawn  of  the  lobster ;  rub  smooth  and 
stir  in  a  teaspoonful  of  mustard,  six  spoonfuls  of  drawn 
butter  or  salad  oil,  a  little  pepper  and  salt,  and  five  spoon¬ 
fuls  of  vinegar.  Or,  boil  a  little  mace  and  whole  pepper 
long  enough  to  extract  their  strength  ;  strain,  and  melt  in  it 
three-quarters  of  a  pound  of  butter.  Cut  the  lobster  in  very 
small  pieces,  and  stew  in  it  till  tender. 

116.  Tomato  Sauce. 

Peel  and  slice  twelve  tomatoes  ;  pick  out  the  seeds  ;  add 
three  pounded  crackers,  salt,  and  pepper ;  stew  about 
twenty  minutes. 

117.  Gravy  Sauce. 

Beef  of  good  quality,  and  roasted  with  care,  affords  the 
best  sauce  for  the  meat.  Free  it  of  the  sediment  and  fat; 
add  a  little  salt,  and,  if  not  thick  enough,  a  mite  of  browned 
flour,  and  boil  it  up.  A  little  butter  may  be  added  to  the 
veal  gravy. 

118.  Common  Sauce. 

Plain  butter,  drawn  or  melted  thick,  with  a  spoonful  of 
walnut  pickle,  or  catsup,  makes  a  very  good  sauce.  But 
you  may  multiply  additions  according  to  variety  of  tastes. 

119.  Parsley  and  Butter. 

Is  made  by  adding  parsley  that  has  been  chopped  fine, 
after  boiling  a  few  minutes,  to  drawn  butter. 

120.  Pudding  Sauce. 

Stir  to  a  cream  a  teacup  of  butter,  with  two  of  brown 
sugar ;  add  a  glass  of  wine  or  cider ;  flavor  it  with  rose¬ 
water,  essence  of  lemon,  or  nutmeg.  If  you  would  have  it 
liquid,  heat  about  three  gills  of  water  boiling  hot ;  mix  three 
teaspoonfuls  of  flour  with  a  little  water,  and  stir  it  into  the 
boiling  water ;  stir  this  into  the  butter  and  sugar,  as  soon 
as  it  boils  up  well. 

6* 


62 


GRAVIES  AND  SAUCES. 


121.  Cranberry  and  Apple  Sauce. 

To  stew  cranberries  till  soft,  is  all  that  is  necessary  to 
make  cranberry  sauce.  When  soft,  stir  in  sugar  and  mo¬ 
lasses  to  sweeten  it.  Scald  the  sugar  in  the  sauce  a  few 
minutes.  Strain  if  you  please — ’tis  good  without. 

Apples  should  be  pared  and  quartered.  If  tart,  you  may 
stew  them  in  water;  if  not,  in  cider.  After  stewed  soft, 
add  a  small  piece  of  butter,  and  sweeten  to  the  taste. 

Another  very  good  way  is,  to  boil  the  apples  without 
paring,  with  a  few  quinces  and  molasses,  in  new  cider,  till 
reduced  one  half.  Strain  the  sauce  when  cool.  Made 
thus,  the  sauce  will  keep  good  for  months. 

122.  Chicken  Salad. 

Boil  a  chicken  that  does  not  exceed  in  weight  a  pound 
and  a  half.  When  quite  tender,  take  it  up,  cut  it  in  small 
strips,  and  prepare  the  following  sauce  and  pour  on  it : — 
Boil  four  eggs  three  minutes  ;  take  them  out  of  the  shells ; 
mash,  and  mix  them  with  two  spoonfuls  of  drawn  butter, 
twelve  of  vinegar,  a  teaspoonful  of  mixed  mustard,  the  same 
of  salt,  a  little  pepper,  and  essence  of  celery. 

123.  Sauce  for  Turtle  or  Calf's  Head. 

To  four  gills  of  hot  drawn  butter,  or  beef  gravy,  put  a 
little  sage,  basil,  or  sweet  marjoram,  the  juice  and  grated 
rind  of  half  a  lemon,  a  little  cayenne  or  black  pepper,  and 
salt ;  add  a  glass  of  white  wine  just  before  you  take  it  up. 

124.  Mushroom  Catsup. 

Lay  fresh  mushrooms  in  a  deep  dish  ;  strew  a  little  salt 
over  them  ;  then  add  another  layer  of  fresh  mushrooms,  and 
salt :  and  so  on  till  you  get  in  all  the  mushrooms.  Let  them 
lay  some  days  ;  mash  them  fine  ;  and  to  each  quart  put  a 
spoonful  of  vinegar,  half  a  teaspoonful  of  pepper,  and  quar¬ 
ter  of  a  teaspoonful  of  cloves.  Pour  it  into  a  stone  jar  ;  set 
the  jar  into  a  pot  of  boiling  water  ;  let  it  boil  two  hours  ; 
then  strain  it  without  pressing  the  mushrooms.  Boil  the 
juice  fifteen  minutes  ;  skim  well ;  let  it  stand  a  few  hours  to 


GRAVIES  AND  SAUCES 


63 


settle  ;  then  pour  it  off  carefully  through  a  sieve;  bottle,  and 
cork  it  close.  Place  it  where  cool. 


125.  Celery  Vinegar. 

Take  two  gills  of  celery  seed  ;  pound  and  put  it  in  a  bot¬ 
tle,  and  fill  it  with  sharp  vinegar ;  shake  it  every  day,  for 
two  weeks  ;  then  strain  it,  and  keep  it  for  use.  It  will  im¬ 
part  an  agreeable  celery  flavor  to  every  thing  with  which 
it  is  used. 

A  delicious  flavor  of  thyme  may  be  obtained,  if  gathered 
when  in  full  perfection.  It  should  be  picked  from  the 
stalks,  a  large  handful  of  it  put  into  a  jar,  and  a  quart  of 
vinegar  or  brandy  turned  on  it;  cover  it  very  close.  Next 
day,  take  all  the  thyme  out,  and  put  in  as  much  more.  Do 
this  a  third  time  ;  then  strain,  bottle,  and  seal  the  cork. 
This  is  far  preferable  to  dried  thyme.  Mint  may  be  pre¬ 
pared  in  a  similar  manner.  The  flavor  of  both  these  kinds 
of  herbs  must  be  preserved  by  care  in  the  preparation.  If 
permitted  to  remain  more  than  twenty  hours  in  the  liquid, 
they  will  impart  an  unsavory  taste. 


126.  Sauce  for  Cod's  Head. 

Take  a  lobster ;  stick  a  skewer  in  the  vent  of  the  tail,  to 
keep  the  water  out ;  throw  a  handful  of  salt  into  the  water  ; 
when  it  boils,  put  in  the  lobster,  and  boil  it  half  an  hour ; 
pick  oft’  the  spawns,  if  any,  and  pound  them  very  fine,  in  a 
marble  mortar,  and  put  them  into  half  a  pound  of  drawn 
butter  ;  take  the  meat  out  of  the  lobster,  pull  it  in  bits,  and 
put  it  in  your  butter ;  add  a  spoonful  of  lemon  pickle,  a 
spoonful  of  walnut  catsup,  a  slice  of  lemon,  a  slice  or  two 
of  horse  radish,  a  little  pounded  mace,  and  salt  and  cay¬ 
enne  to  your  taste  ;  boil  them  one  minute ;  then  take  out  the 
lemon  and  horse  radish,  and  serve  it  up  in  your  sauceboat. 


127.  Fish  Sauce  of  Liver. 

Boil  the  liver  of  the  fish  ;  mash  it  fine  ;  stir  it  into  drawn 
butter ;  put  in  a  little  black  pepper,  or  cayenne,  two  tea¬ 
spoonfuls  of  lemon  juice  and  a  spoonful  of  catsup. 


EGGS. 


54 


128.  Gravy  for  Ducks. 

Boil  all  the  giblets  but  the  liver,  one  hour,  in  a  pint  ol 
water,  with  a  chopped  onion,  some  salt,  and  pepper  ;  strain, 
and  add  a  very  little  browning,  and  a  teaspoonful  or  two 
of  mushroom  catsup. 

129.  Duck  Sauce. 

Boil  eight  or  ten  large  onions  ;  change  the  water  two  or 
three  times  while  they  are  boiling ;  when  done,  chop  them 
on  a  board,  to  have  them  retain  a  good  color ;  put  them  in 
a  sauce  pan  with  four  ounces  of  butter  and  two  spoonfuls 
of  good  cream ;  boil  it  a  little,  and  turn  it  over  the  ducks. 

130.  Brown  Sauce  for  Poultry. 

Slice  two  or  three  onions,  after  they  are  peeled  ;  sprinkle 
them  with  flour,  and  fry  them  brown,  in  a  little  butter ; 
sprinkle  in  a  little  flour,  salt,  pepper,  and  sage  ;  add  half  a 
pint  of  the  liquor  the  fowl  was  boiled  in,  and  a  spoonful  of 
catsup ;  if  liked,  when  it  boils  up,  stir  in  half  a  wineglass 
of  wine. 

131.  Boiled  Eggs. 

Put  eggs  into  boiling  water ;  if  you  like  the  white  just 
set,  boil  about  two  minutes ;  if  you  like  the  yolk  set,  boil 
three  ;  if  for  a  salad,  boil  ten  minutes.  Boil  a  new-laid  egg 
half  a  minute  longer  than  a  stale  one.  Another  mode, 
which  is  very  nice  for  fish,  is  to  break  the  shells,  and  drop 
the  eggs  into  a  pan  of  scalding  water  ;  let  the  pan  stand  till 
the  white  has  set ;  then  place  it  on  a  moderate  fire  ;  when 
the  water  boils  up  the  eggs  are  done.  Eggs  look  very 
pretty  done  in  this  way,  the  yolk  being  just  visible  through 
the  white.  Serve  them  up  with  burnt  butter,  if  not  wanted 
for  a  garnish. 

132.  Poached  Eggs. 

Break  the  eggs  into  a  pan,  (it  is  a  good  precaution,  in 
case  of  a  bad  egg,  to  break  each  separately  into  a  teacup;) 
then  put  them  into  a  buttered  tin  pan  ;  place  the  pan  on  a 
lew  coals ;  put  in  a  small  piece  of  butter,  and  a  little  salt ; 


FISFI. 


65 


iet  them  cook  very  moderately,  stirring  them  continual'y 
till  they  become  quite  thick,  then  turn  them  on  to  spread 
toast. 

133.  Omelet. 

To  twelve  eggs,  beaten  to  a  froth,  put  three  ounces  of 
finely  minced  boiled  ham,  beef,  or  veal ;  (if  veal,  add  a  little 
salt ;)  melt  four  ounces  of  butter  to  a  lukewarm  temperature, 
and  mix  a  little  of  it  with  the  eggs  ;  put  the  remainder  of 
the  butter  on  the  fire  in  a  frying  pan,  or  tin;  when  quite  hot, 
turn  in  the  beaten  eggs,  and  stir  till  they  begin  to  set.  When 
brown  on  the  under  side  it  is  sufficiently  done.  It  should 
be  cooked  on  a  moderate  fire,  and  in  a  pan  so  small  as  to 
have  the  omelet  about  an  inch  thick.  When  you  take  up 
the  omelet,  place  a  flat  dish  over  the  top,  and  turn  your  pan 
upside  down. 

134.  Egg  Balls. 

Boil  four  eggs  ten  minutes  ;  when  they  are  quite  cold, 
put  the  yolks  into  a  mortar,  with  the  yolk  of  a  raw  egg,  a 
teaspoonful  of  flour,  some  chopped  parsley,  a  little  salt,  a 
little  black  pepper  or  cayenne  ;  rub  them  well  together,  and 
roll  them  into  small  balls,  and  boil  them  two  minutes. 

135.  Fish. 

“  Fish  is  a  dish  which  is  almost  more  attended  to  than 
any  mher,” — attention  from  the  time  of  its  being  caught  to 
the  time  of  serving  out.  It  is  easier  of  digestion  than  meats, 
with  the  exception  of  salmon. 

Small  trout  are  the  most  delicate  for  invalids.  Lake  fish 
are  also  excellent.  All  kinds  of  fresh  water  fish  are  health¬ 
ful,  if  cooked  immediately  after  being  taken.  But  the  ocean 
is  the  chief  dependence  of  our  fish  markets.  It  would  be 
better  for  the  health  of  those  who  do  not  labor,  if  they  would 
use  more  fish,  and  less  flesh,  for  food.  With  the  exception 
of  salmon  and  lobsters,  there  is  little  danger,  in  our  country, 
of  this  kind  of  aliment  being  eaten  to  excess. 

Flesh  is  much  more  nutritious  than  fish.  As  restorative 
iood,  shell-fish  have  Jong  held  a  distinguished  rank  ;  but 
beef,  or  a  well  dressed  chop,  is  much  better  to  recruit  the 
strength  and  spirits. 

The  wise  and  benevolent  arrangements  of  Providence 


66 


FISH. 


/ 


seem  to  have  designed  that  the  products  of  different  cli¬ 
mates  should  be  most  freely  used,  where  most  liberally 
provided. 

The  climate  of  the  Greenlander  requires  oil  and  the  fat¬ 
test  substances,  to  sustain  the  human  constitution  ;  no  con¬ 
diment,  nor  scarcely  a  vegetable  is  required.  In  warm  cli¬ 
mates,  pepper  and  other  spices  are  produced,  and,  no  doubt, 
required,  where  the  diet  is  chiefly  vegetable,  or  meats  newly 
killed  ;  and  the  stomach  and  system  are  relaxed  by  the  heat. 
In  our  own  climate,  the  season  of  the  year,  as  well  as  the 
age  and  constitution  of  the  individual,  must  be  taken  into 
the  account.  During  the  cold  weather,  more  fat  meats,  and 
richer  gravies,  may  be  eaten,  but  few  or  no  condiments, 
except  a  little  salt,  are  needed.  In  summer,  fish,  and  a 
large  proportion  of  vegetable  diet,  should  be  used.  Sauces 
made  with  cream  and  eggs,  may  be  used  ;  and,  if  not  too 
freely,  doubtless,  condiments  will  also  be  advantageous. 

Sometimes  there  is  a  muddy  smell  and  taste  attached  to 
fresh  water  fish,  which  may  be  remedied  by  soaking  them, 
after  they  have  been  thoroughly  cleaned,  in  strong  salt  and 
water.  Care  should  be  taken  that  the  fish  be  thoroughly 
cleaned  before  dressed ;  but  not  washed  beyond  what  is 
necessary  for  the  cleaning — by  too  much  watering  the  fla¬ 
vor  is  diminished.  Great  care  and  punctuality  are  also 
necessary  in  cooking  fish.  They  should  be  eaten  as  soon 
as  done.  If  not  sufficiently  done,  or  if  too  much  done,  they 
are  not  good.  They  are  the  best  the  day  after  they  are 
caught,  except  turbot,  cod,  &c.,  for  boiling  or  frying.  They 
should  be  cleansed  when  first  caught,  well  rinsed  in  cold 
water,  and  salt  freely  sprinkled  over  their  inside.  Sprinkle 
pepper,  if  they  are  to  be  broiled,  and  place  them  where 
cool.  When  dished,  the  liver,  roe,  and  chitterlings,  should 
be  placed  so  that  the  carver  may  observe  them,  and  invite 
the  guests  to  partake  of  them. 

136.  To  Boil  Fish. 

To  boil  fresh  fish,  lay  it  on  a  strainer,  or  sew  up  the  fish 
in  a  cloth,  as  it  will  otherwise  be  difficult  to  take  it  out  of 
the  pot  without  breaking.  Put  the  fish  in  cold  water,  with 
the  skin  side  down ;  if  put  into  boiling  water,  the  outside 
gets  cooked  too  much,  and  breaks  to  pieces  before  the  in- 


FISH. 


67 


side  is  done.  To  ten  pounds  of  fish  add  six  spoonfuls  of 
salt ;  and  a  little  vinegar  should  be  put  into  the  water  to 
impart  firmness.  Boil  the  fish  till  you  can  easily  draw  out 
one  of  the  fins — from  fifteen  to  thirty  minutes.  Boiled  fish 
should  be  served  up  with  drawn  butter  or  livei  sauce. 

137.  To  Broil  Fish. 

When  fish  is  broiled,  the  bars  of  the  gridiron  should  be 
rubbed  over  with  a  little  butter.  Then  place  your  fish,  skin 
side  down — down,  no  mistake,  and  do  not  turn  it  till  nearly 
done  through.  Save  all  your  butter  till  the  fish  is  dished — 
in  this  way  you  save  the  juices  of  the  fish  too.  Fish  should 
be  broiled  slowly.  When  put  on  the  platter,  fish  should 
not  be  laid  over  each  other,  if  it  can  be  avoided.  The  top 
ones  will  be  made  tender  and  moist  by  the  steam,  and  will 
break  to  pieces. 

138.  To  Fry  Fish. 

Fat  from  salt  pork  is  best;  there  should  be  enough  to 
cover  the  fish,  and  hot  and  skimmed  when  the  fish  are  laid 
in.  After  being  cleaned  and  washed,  fish  for  frying  should 
be  put  into  a  cloth,  to  have  it  absorb  the  moisture  ;  make  it 
quite  dry,  and  rub  a  little  flour  over  it,  but  no  salt,  if  you 
wish  to  have  it  brown  well.  For  six  pounds  of  fish,  fry 
four  slices  of  salt  pork ;  when  brown,  take  them  up,  and  if 
they  do  not  make  enough  fat  to  fry  the  fish  in,  put  in  a  little 
lard.  When  fried  enough,  take  them  up ;  and  for  good 
plain  gravy,  mix  two  or  three  teaspoonfuls  of  flour  with  a 
little  water,  and  stir  into  the  fat  the  fish  was  fried  in  ;  put 
in  a  little  butter,  salt,  and  pepper ;  if  you  wish  to  have  the 
gravy  rich,  add  wine,  catsup,  and  spices.  Turn  the  gravy 
over  the  fish. 

139.  To  Fry  Fresh  Cod ,  Trout ,  and  Perch. 

Prepare  the  fish  according  to  receipt  138  ;  slice  the  cod 
into  pieces  half  or  three-quarters  of  an  inch  thick;  rub  them 
in  Indian  meal,  to  prevent  breaking ;  fry  thoroughly. 

Perch  and  trout  are  fried  in  the  same  way,  except,  in 
stead  of  rubbing  in  Indian  meal,  sprinkle  with  flour,  or  dip 
in  the  white  of  an  egg  and  bread  crumbs. 


68 


FISH. 


]  40.  To  Broil  a  Shad. 

Clean,  wash,  and  split  the  shad,  and  wipe  it  dry ;  sprirt 
kle  it  with  pepper  and  salt,  place  it  over  a  very  clear,  slow 
fire,  with  the  skin  side  down,  so  as  to  retain  the  juices,  on 
a  clean  gridiron  rubbed  with  lard ;  turn  it,  when  nearly 
done  ;  take  up,  and  season  with  a  generous  piece  of  butter, 
salt  and  pepper.  A  smoke  of  corn  cobs  while  it  is  broiling, 
improves  it  much 

141.  To  Roast  a  Shad. 

Fill  the  inside  with  good  force  meat ;  sew  it  up ;  tie  it 
on  a  suitable  board,  (not  pine  ;)  cover  it  with  bread  crumbs, 
a  little  salt,  and  pepper,  and  place  it  before  the  fire  ;  when 
done  one  side,  turn  it ;  and  when  sufficiently  done,  pull  out 
the  thread ;  dish  it ;  and  serve  it  out  with  drawn  butter  and 
parsley. 

142.  To  Bake  a  Shad. 

Nicely  prepare  a  large  fat  fish ;  put  some  force  meat  in  the 
inside  ;  lay  it  full  length  in  a  pan,  with  a  pint  of  water,  a 
gill  of  red  wine,  one  of  mushroom  catsup,  a  little  salt,  pep¬ 
per,  vinegar,  six  cloves,  and  a  few  cloves  of  garlic  ;  stew 
gently,  till  the  gravy  is  sufficiently  reduced.  Always  lay 
the  fish  on  a  fish  slice,  for  the  convenience  of  dishing  with¬ 
out  breaking  it.  When  taken  up,  slide  it  carefully  into  the 
dish ;  thicken  the  gravy  with  butter  and  brown  flour,  and 
turn  over  it. 

113.  To  Stuff  and  Bake  Fish. 

Soak  your  bread  in  cold  water  till  soft,  drain  it,  mash 
fine  and  mix  the  bread  with  a  spoonful  of  drawn  butter,  a 
little  salt,  and  pepper,  (two  raw  eggs  make  the  dressing  cut 
smoother,)  and  some  spices,  if  liked.  Fill,  and  sew  up  the 
fish  ;  put  a  teacup  of  water  in  your  bake  pan,  and  a  little 
butter,  place  in  the  fish,  and  bake  about  forty  or  fifty  min¬ 
utes.  Bass,  shad,  and  fresh  cod,  are  good  fish  for  baking. 

144.  Chowder. 

Fry  brown  several  slices  of  pork,  cut  each  fish  into  five 
or  six  pieces  ;  flour,  and  place  a  layer  of  them  in  your  pork 


FISH. 


69 


fat ;  sprinkle  on  a  little  pepper  and  salt ;  add  cloves,  mace, 
and  sliced  onions  ;  if  liked,  lay  on  bits  of  the  fried  pork, 
and  crackers  soaked  in  cold  water.  Repeat  this  till  you  put 
in  all  the  fish  ;  turn  on  water  just  sufficient  to  cover  them, 
and  put  on  a  heated  bake  pan  lid.  After  stewing  about 
twenty  minutes,  take  up  the  fish,  and  mix  two  teaspoonfuls 
of  flour  with  a  little  water,  and  stir  it  into  the  gravy ;  add¬ 
ing  a  little  pepper  and  butter.  A  tumbler  of  wine,  catsup, 
and  spices  will  improve  it.  Cod  and  bass  make  the  best 
chowder.  Clams  and  black  fish  tolerably  good.  The  hard 
part  of  the  clam  should  be  cut  oft'  and  rejected. 

145.  Codfish. 

Fresh  cod  is  good  to  broil,  fry,  or  to  make  into  a  chow¬ 
der.  It  is  rather  dry  for  broiling.  Salt  cod  should  be 
soaked  all  night  in  water,  with  a  glass  of  vinegar.  It  will 
make  it  like  fresh  fish.  In  the  morning  take  it  out ;  put  it 
in  fresh  water ;  and  place  it  three  or  four  hours  on  a  mode¬ 
rate  fire,  where  it  will  keep  warm  without  boiling — boiling 
hardens  it ;  take  it  up,  and  take  off  the  skin ;  serve  it  out 
with  drawn  butter. 

146.  To  Boil  a  Cod’s  Head  and  Shoulders. 

Wash  it  clean;  tie  it  up,  and  dry  it  with  a  cloth;  salt 
your  water  well  and  put  in  a  glass  of  vinegar ;  when  it 
boils,  take  oft'  the  scum ;  put  in  the  fish,  and  keep  it  boiling 
very  briskly  about  thirty  minutes.  Parboil  the  milt,  and 
roe ;  cut  in  thin  slices,  fry,  and  serve  them.  Garnish  with 
horse  radish.  For  sauces — oysters,  eggs,  or  drawn  butter. 

147.  To  Roast  Cods  Head  and  Shoulders. 

Prepare  it  as  for  boiling,  taking  out  the  gills  and  rubbing 
over  it  a  little  salt ;  then,  boiling  all  but  enough  for  eating, 
take  it  up  very  carefully ;  take  oft'  the  skin  ;  set  it  before  a 
brisk  fire  ;  dredge  it  all  over  with  flour,  and  baste  it  well 
with  butter;  when  it  begins  to  froth,  strew  over  it  some  fine 
bread  crumbs  ;  continue  basting  all  the  time  to  make  it  froth 
well.  When  of  a  fine  light  brown,  dish  it  up,  and  garnish 
it  with  a  lemon  cut  in  slices,  barberries,  horse  radish,  fried 
ovsters,  or  a  few  small  fish  fried  and  laid  around  it.  Cut 


70 


FISH. 


the  liver  and  roe  in  slices,  and  lay  over  them  a  little  of  the 
lobster  from  the  sance  pan,  in  lumps,  and  serve  out  the  fish 

148.  Halibut. 

This  is  fine,  cut  in  slices,  for  frying  and  broiling,  pep¬ 
pered  and  salted  :  the  fin  with  the  thick  part,  is  good  to  boil. 

149.  Black  Fish. 

May  be  broiled,  but  are  better  boiled  or  fried. 

150.  To  Broil  Herring. 

When  they  are  to  be  used,  take  a  few  out  of  the  brine , 
soak  them  an  hour  or  two  ;  scale  them  nicely  :  pull  off  the 
gills,  and  the  only  entrail  they  have  will  come  with  them  ; 
wash  them  clean,  and  hang  them  up  to  dry.  When  to  be 
broiled,  take  half  a  sheet  of  white  paper ;  rub  it  over  with 
butter ;  put  the  herring  in  ;  double  the  edges  securely ;  and 
broil  without  burning. 

151.  Sturgeon. 

This  fish  is  best  fried,  but  good  baked  or  broiled.  Before 
baking  it,  boil  fifteen  minutes  to  extract  the  oily  taste,  put 
a  quart  of  water  into  the  pan  for  ten  pounds  of  fish,  and 
bake  till  it  is  tender.  The  part  next  to  the  tail  is  best  for 
frying  or  baking. 

Sturgeon  is  good  cooked  thus  :  cut  it  in  slices  about  an 
inch  thick,  fry  some  slices  of  pork,  when  brown,  take  them 
up,  and  put  in  the  sturgeon.  When  well  browned,  take  up 
and  stir  in  a  little  flour  and  water,  mixed  smoothly  together. 
Season  the  gravy  with  pepper,  salt,  and  catsup,  stir  in  a 
little  butter,  and  wine  if  liked,  then  put  back  the  sturgeon, 
and  let  it  stew  a  few  minutes  in  the  gravy.  While  the  fish 
is  cooking,  make  force  meat  balls  of  part  of  the  sturgeon 
and  salt  pork  ;  fry  and  use  them  for  a  garnish. 

152.  To  Boil  Fresh  Salmoti. 

This  fish  needs  more  boiling  in  more  water  than  any  other 
fish.  It  is  very  unhealthy  unless  thoroughly  done. 

Make  your  water  quite  salt,  boil^skim,  then  put  in  your 


FTSIl 


71 


salmon.  Continue  to  skim  oft’  all  that  rises.  Boil  half  a 
pound  fifteen  minutes  ;  lobster,  egg,  or  drawn  butter  fur 
sauce. 

153.  To  Broil  Fresh  Salmon 

Slice  it  an  inch  and  a  half  thick,  dry  in  a  clean  cloth, 
and  sprinkle  a  little  salt  over  it ;  warm  the  bars  of  your  grid¬ 
iron,  and  rub  them  with  a  little  lard ;  lay  the  fish  on,  and 
set  your  gridiron  over  a  clear  but  not  very  hot  fire  ;  when 
nearly  done,  turn  carefully,  and  do  the  other  side. 


154.  To  Boil  Mackerel ,  Trout ,  Perch,  and  Bass. 

If  fresh,  after  cleaning  it  thoroughly,  put  into  sufficient 
water  to  cover  it,  sprinkling  in  a  little  salt,  (some  add  a 
glass  of  vinegar)  and  let  it  rather  simmer  than  boil,  fifteen 
or  more  minutes.  When  done,  take  instantly  from  the 
water. 

Bass,  Perch  and  Trout  are  boiled  in  the  same  manner. 
Use  drawn  butter  for  boiled  fish. 

155.  To  Broil  Mackerel ,  Perch,  Bass,  or  Trout. 

The  same  as  “  To  Broil  Shad.” — No.  140.  Fine  shred 
parsley  may  likewise  be  added  to  seasoning  of  both,  if  liked; 
“  drawn  butter ,”  is  a  good  sauce  for  fish. 

156.  To  Boil  Eels. 

Clean,  cut  off  the  heads,  and  dry  them  ;  joint  them  into 
suitable  length  pieces,  or  coil  them  on  your  fish  plate,  boil 
them  in  salted  water ;  use  drawn  butter  and  parsley  for 
sauce. 


157.  To  Broil  Eels. 

After  preparing  them  as  for  boiling,  rub  them  with  the 
yolk  of  an  egg,  strew  over  bread  crumbs,  minced  parsley, 
pepper,  salt,  and  sage  ;  butter  them  well,  and  lay  them  in  a 
dripping  pan  to  broil.  Sauce  as  for  boiled  eels,  or  to  the 
taste. 


72 


FISH 


158.  To  Bake  Eels. 

Joint  and  lay  them  in  a  deep  dish,  with  bits  of  salt  pork, 
peppered  and  salted ;  cover  with  pounded  rusked  bread 
and  bake  thirty  minutes. 

159.  Fish  Force  Meat  Balls. 

Chop  fine  a  little  raw  fish  with  a  little  raw  salt  pork,  mix 
it  with  an  egg  or  two  raw,  a  few  bread  crumbs,  and  season 
with  pepper  and  spices,  catsup,  and  to  the  taste  ;  mould  into 
small  balls  and  fry  them  till  nicely  browned. 

160.  Fish  Cakes. 

Take  salt  cod  fish,  or  cold  fresh  fish  boiled,  mince  it  fine 
with  potatoes,  moistened  with  a  little  milk,  and  a  bit  of  but¬ 
ter  in  it,  mould  into  biscuit  sized  cakes,  and  fry  them  brown 
in  butter,  or  pork  fat. 

161.  Lobsters  and  Crabs. 

Have  your  water  boil,  put  in  and  boil  them  from  thirty  to 
forty  five  minutes.  Boil  six  spoonfuls  of  salt  to  every  four 
pounds  of  fish.  When  cold,  break  the  shell,  take  out  the 
meat,  be  cautious  to  extract  the  blue  veins,  and  what  is  called 
the  lady  in  the  lobster  ;  these  are  very  unhealthy. 

Eat  cold  with  a  dressing  of  vinegar,  mustard,  sweet  oil, 
salt  and  cayenne  ;  or  warm  them  up  with  a  little  water,  vine¬ 
gar,  salt,  pepper ;  and  add  a  rich  gravy  and  grated  nutmeg, 
if  liked. 

Lobsters  look  neatly  dressed  thus.  Select  the  spawn 
and  red  chord,  mash  fine  and  rub  them  through  a  sieve, 
add  a  little  butter  and  salt.  Cut  the  lobsters  into  squares, 
and  set  them  with  the  spawn,  over  a  moderate  fire  ;  wlieD 
hot,  take  up  and  garnish  with  parsley.  The  spawn  and 
chord  are  a  nice  garnish  for  any  kind  of  fish  ;  eat  but  little 
of  the  lobster. 

The  same  process*  for  Crabs  as  for  Lobsters. 

162.  Scollops. 

These  are  fine  boiled,  then  fried ;  or  pickled  in  the 
same  way  as  oysters.  Take  them  from  the  shells.  Aftei 
boiling  pick  out  the  hearts  and  throw  the  rest  away.  The 


FISH. 


73 


heart  is  the  only  part  that  is  healthful.  Flour  and  fry  the 
hearts  till  brown,  in  butter.  They  are  good  stewed,  in  a 
little  pepper,  salt  and  butter. 

1G3.  To  Roast  Clams. — Superior  mode  of  cooking  them. 

Select  according  to  taste  as  to  size,  (those  with  thin  edges 
are  the  tenderest,  never  buy  those  of  a  thick  edge,)  wash 
them  clean,  place  them  flatwise  in  an  old  tin  or  iron  pan,  so 
as  to  save  the  liquor,  and  set  the  pan  over  a  furnace  of  igni¬ 
ted  coal.  As  they  become  sufficiently  roasted,  take  them 
out  singly,  empty  the  liquor  of  each  into  your  dish,  then 
take  out  and  add  the  clam,  either  cut  in  pieces  or  whole  ; 
add  butter,  salt,  and  pepper ;  other  seasoning  to  taste. 
Clams  and  oysters  generally  agree  with  those  who  like 
them.  Lobsters  may  form  an  exception. 


164.  Pot  Clams. 

Wash  and  put  the  clams  in  a  pot,  with  merely  water 
enough,  to  prevent  their  burning.  Heat  till  they  open,  take 
out  and  warm  them  with  a  little  of  the  liquor,  butter,  salt 
and  pepper.  To  a  slice  or  two  of  toasted  bread,  soaked  in 
the  clam  liquor,  add  the  clams. 

165.  Clam  Pancakes. 

Make  a  thick  batter  of  flour  and  milk  ;  clam  liquor  does 
not  make  them  so  light  as  milk  ;  put  to  each  pint  of  milk 
two  eggs  and  a  few  clams  ;  the  clams  may  be  put  in  whole 
after  being  first  stewed,  or  they  may  be  only  taken  out  of 
the  shell  and  chopped  fine. 

166.  Long  Clams. 

Select  the  largest,  take  them  out  of  the  shell,  and  broil 
them  ;  or  they  may  be  stewed  ;  season  to  the  liking. 

167.  To  Stew  Oysters. 

Rinse  the  bits  of  shell  off  the  oysters,  strain,  then  turn 
the  liquor  back,  put  them  in  a  stew  pan  over  the  fire,  let 

7* 


74 


PUDDINGS. 


them  boil  up,  then  turn  them  on  to  buttered  toast  ;  butter, 
pepper  and  salt  them.  Some  thicken  the  liquor  with  rolled 
cracker,  and  put  in  milk  and  cream  ;  others  add  a  little 
walnut  catsup,  or  vinegar,  mace,  or  lemon  peel.  Oysters 
should  be  eaten  hot. 

168.  To  Fry  Oysters. 

Select  the  fattest  of  large  size,  dip  them  in  beaten  eggs, 
then  in  flour,  or  fine  bread  crumbs  ;  fry  them  in  lard  till  of 
a  light  brown.  They  are  a  fine  garnish  for  calves’  head, 
fish,  or  most  modern  dishes. 

169.  Oyster  Pancakes. 

Mix  together  equal  measures  of  oyster  liquor  and  milk, 
to  a  pint  of  this  mixture,  put  a  pint  of  wheat  flour,  a  few 
oysters,  two  eggs,  and  a  little  salt ;  drop  by  spoonfuls  into 
hot  lard,  and  fry  till  of  a  nice  brown. 

170.  Oyster  Pie. 

Line  a  deep  dish  with  pie-crust,  fill  with  dry  pieces  of 
bread,  and  cover  it  with  puff  paste,  bake  either  in  a  bake 
pan  or  quick  oven  till  it  is  a  light  brown  ;  by  this  time  have 
the  oysters  just  stewed,  take  off  the  upper  crust,  take  otit  the 
pieces  of  bread,  put  in  the  oysters,  season  with  salt,  pepper, 
and  butter  ;  walnut  catsup  :  replace  the  upper  crust. 

171.  Scolloped  Oysters. 

Pound  fine,  rusked  bread  or  crackers,  butter  scollop 
shells  or  tins,  sprinkle  on  the  bread  stuff,  put  in  a  layer  of 
oysters,  a  bit  of  butter,  salt,  pepper,  and  a  little  of  the  oyster 
liquor  ;  add  another  layer  of  crumbs,  and  oysters,  and  so  on 
till  the  shells  are  filled,  placing  a  layer  of  the  bread  stuff 
on  the  top,  bake  them  till  of  a  light  brown  in  a  Dutch  oven. 

1 72 .  Puddings. 

Be  particular  to  always  wash  the  salt  from  butter,  where 
sugar  constitutes  one  ingredient  of  any  compound  ;  or  where 
drawn  butter -is -to  be  used  to  butter  any  mould  lor  baking  - 


PUDDINGS. 


75 


if  not,  the  article  baked  will  have  an  unsavory  salt  taste  on 
its  outside. 

Stone  and  cut  in  two  your  raisins  ;  sift  a  little  flour  over 
them,  stir  them  in  the  flour  and  take  them*  out  free  from 
lumps — the  flour  which  adheres  to  them  will  prevent  their 
uniting,  or  settling  to  the  bottom  in  a  mass.  Or  when  you 
bake  puddings,  by  waiting  till  the  pudding  begins  to  thicken 
in  the  oven,  before  you  add  the  fruit,  the  fruit  will  not  sink. 

Use  fresh  eggs — stale  eggs  will  not  beat  well.  Always 
separate  the  yolks  from  the  whites  ;  when  they  are  to  be 
mixed  with  milk,  let  the  milk  cool  after  boiling,  or  the  eggs 
will  poach  ;  and  set  the  milk  on  the  fire  only  a  few  minutes, 
to  take  out  the  raw  taste  of  the  egg,  stirring  it  continually. 

Wash  your  currants  in  several  waters,  till  perfectly  clean. 
Pick  over  and  dry  them  well ;  or  they  will  adhere. 

Put  your  almonds  in  hot  water,  till  you  can  blanch,  or 
skin  them ;  always  pound  them  with  orange  or  rose  water, 
to  prevent  their  oiling. 

Put  in  cream,  if  used,  just  before  the  mixture  is  ready — 
much  beating  will  decompose  it. 

Before  a  pudding  or  cake  is  begun,  (for  the  above  direc¬ 
tions  will  apply  as  well  to  cake  as  to  puddings)  have  every 
ingredient  ready.  The  article  is  injured  when  the  process 
is  retarded  by  neglect  in  the  preparations.  Have  the  oven 
in  a  proper  state  ;  and  the  paste  ready  in  the  dishes  or 
moulds  for  such  things  as  require  a  paste.  When  but  a 
single  egg,  or  two,  are  to  be  used,  cooks  often  think  it  use¬ 
less  to  beat  them  :  mistake  !  unless  they  are  made  light  be¬ 
fore  used,  eggs  are  an  injury.  It  is  well  to  mix  the  pudding 
an  hour  or  two  before  it  is  boiled  or  baked. 

Make  your  pudding  bags  of  German  sheeting:  a  cloth 
less  thick  will  admit  water,  and  deteriorate  the  pudding. 
Before  turning  in,  or  bagging  your  pudding,  dip  the  cloth  in 
water,  wring  it  out,  and  flour  the  inside.  When  bagged,  tie 
tight,  leaving  sufficient  room  for  expansion  by  swelling. 
Flour  and  Indian  puddings  require  much  room.  Put  them 
in  a  pot  of  boiling  water,  placing  an  old  plate  on  the  bottom, 
to  prevent  the  bag  from  sticking  to  it.  Turn  the  bag  over, 
after  having  been  in  the  pot  a  few  minutes,  to  prevent  the 
pudding’s  settling  and  becoming  heavy.  Keep  sufficient 
water  in  the  pot  to  cover  the  pudding,  and  hot  let  the  pot 


PUDDINGS. 


76 

stop  boiling  one  second — if  so,  the  pudding  will  not  be  the 
thing.  A  tea-kettle  of  boiling  water  should  be  at  hand,  to 
turn  in  as  the  water  boils  away.  When  the  pudding  is 
done,  dip  the  hag  in  cold  water  a  moment;  the  pudding  will 
then  readily  turn  out. 

173.  Virginia  Chicken  Pudding. 

Beat  ten  eggs  perfectly  light,  add  to  them  a  quart  of  rich 
milk,  four  ounces  of  drawn  butter,  pepper,  and  salt ;  stir  in 
sufficient  flour  to  make  a  thin  batter  ;  then  take  four  young 
chickens,  clean  them  neatly,  cut  off  the  legs,  wings  &c. 
Put  them  all  in  a  sauce  pan,  with  salt  and  water,  and  a  bun¬ 
dle  of  thyme  and  parsley ;  boil  them  till  nearly  done,  then 
take  out  the  chicken  and  put  it  in  the  batter,  and  pour  the 
batter  in  a  deep  dish  and  bake  it.  White  gravy  for  sauce. 

174.  Almond  Pudding. 

Shell  half  a  pound  of  sweet  almonds,  and  pour  scalding 
water  over  them,  to  make  them  peel.  As  they  become  cool, 
pour  on  more  boiling  water,  till  they  are  all  blanched. 
Blanch  also  one  ounce  of  peach  meats,  or  bitter  almonds, 
throw  them  into  a  bowl  of  cold  water  as  you  blanch  them. 
Take  them  out,  one  by  one  ;  wipe  them  dry  on  a  clean 
towel ;  lay  them  on  a  plate  ;  pound  them  singly  in  a  marble 
mortar,  till  of  a  fine  paste,  adding  a  few  drops  of  rose-water 
as  you  pound,  to  prevent  their  oiling  : — Pound  alternately, 
a  sweet  and  then  a  bitter  almond,  to  mix  them  well,  and 
see  you  make  them  perfectly  fine  and  smooth  ; — they  are 
improved  by  being  prepared  day  before  they  are  wanted 
for  use. 

Stir  four  ounces  of  butter  and  four  ounces  of  powdered 
white  sugar  to  a  cream,  and  add  gradually,  a  spoonful  of 
mixed  rose-water,  brandy  and  wine. 

Beat  the  whites  of  six  eggs,  till  they  stand  alone  ;  stir 
them  and  the  almonds  alternately  into  the  butter  and  sugar, 
and  thoroughly  mix  the  whole.  Butter  a  soup  plate  ;  have 
ready  a  puff  paste ;  (see  receipt  for  making  it)  place  it  on 
the  plate,  trim  and  notch  it ;  then  put  in  your  pudding ; 
bake  about  half  an  hour,  in  a  moderate  oven  ;  and  grate  loaf 
sugar  over  it. 


PUDDINGS. 


77 


175.  Rich  Boiled  Indian  Pudding. 

Warm  a  pint  of  molasses  and  a  pint  of  milk,  and  stir 
•hem  well  together  ;  beat  four  eggs,  and  stir  them  gradually 
into  the  molasses  and  milk,  in  turn  with  a  pound  of  beef 
suet  chopped  very  fine,  and  Indian  meal  sufficient  to  make 
a  thick  batter  ;  add  a  teaspoonful  of  pulverized  cinnamon 
and  nutmeg,  and  a  little  grated  lemon  peel,  then  stir  all  to¬ 
gether  very  hard, — if  you  have  too  much  Indian  meal,  the 
pudding  will  be  heavy. 

Dip  your  cloth  into  boiling  water,  shake  it  out,  and  flour 
it  a  little.  Turn  in  the  mixture,  and  tie  up,  leaving  room  for 
the  pudding  to  swell.  Boil  it  three  hours  ;  serve  it  up  hot, 
and  eat  it  with  sauce  made  of  drawn  butter,  wine  and  nutmeg. 
It  is  nice,  cut  in  slices  and  fried,  when  cold. 

176.  Plain  Baked  Bread  Pudding. 

Pound  fine  rusked  bread  ; — to  half  a  teacup  of  it,  put  a 
quart  of  milk,  three  eggs,  three  spoonfuls  of  powder-sugar, 
three  of  drawn  butter,  and  half  a  nutmeg :  bake  about  one 
hour — eat  without  sauce. 

177.  Baked  Corn  Pudding. 

Grate  green  sweet  corn  :  to  three  teacups  of  it,  add  two 
quarts  of  milk,  eight  eggs,  a  grated  nutmeg,  two  teaspoon¬ 
fuls  of  salt,  and  six  spoonfuls  of  drawn  butter — bake  one 
hour — serve  it  up  with  sauce  to  the  taste. 

178.  Plain  Boiled  Indian  Pudding. 

Stir  sufficient  Indian  meal  into  a  quart  of  boiling  milk  or 
water,  to  form  a  very  stiff  batter ;  stir  in  two  spoonfuls  ot 
flour,  three  of  sugar  or  molasses,  half  a  spoonful  of  ginger 
or  two  teaspoonfuls  of  cinnamon,  and  two  of  salt. 

This  maybe  made  still  plainer  ; — or  a  little  richer,  by  the 
addition  of  two  or  three  eggs,  and  a  little  chopped  suet. 
Boil  three  hours: — if  six,  the  better — some  cooks  boil  eight 
or  nine  hours.  When  so  long,  seven  hours  of  the  boiling 
should  be  given  the  day  before  the  pudding  is  to  be  eaten — 
this  is  good  fried  when  cold. 


78 


PUDDINGS. 


179.  Baked  Indian  Padding.  No.  1. 

Turn  three  quarts  of  boiling  milk  on  three  pints  of  sifted 
Indian  meal  ;  mix  them  well,  and  turn  on  three  pints  of  boil¬ 
ing  molasses.  When  nearly  cold,  add  sixteen  eggs  well 
beaten.  Season  with  ginger,  cinnamon,  lemon  essence  — 
or  to  taste.  Bake  two  hours  in  a  slow  oven. 

180.  Baked  Indian  Pudding.  No.  2. 

Boil  a  quart  of  milk,  mix  with  it  perfectly  smooth,  two 
gills  and  a  half  of  meal  ;  then  add  seven  well  beaten  eggs, 
a  gill  of  molasses,  and  a  good  piece  of  butter — bake  it  two 
hours. 

181.  Baked  Indian  Pudding.  No.  3. 

Turn  three  pints  of  scalded  milk  on  seven  spoonfuls  of 
Indian  meal,  stirring  it  thoroughly.  When  almost  cold,  add 
four  eggs,  four  spoonfuls  of  wheat  flour,  and  eight  spoon¬ 
fuls  of  sugar, — butter  and  spice  to  your  taste.  Bake  about 
an  hour  and  a  half. 


182.  Lemon  Pudding. 

Grate  the  yellow  part  of  the  rind  of  two  fresh  lemons,  be 
cautious  not  to  grate  of!'  any  of  the  white  part :  squeeze  out 
the  juice  with  six  spoonfuls  of  powdered  sugar.  Mix  a 
quart  of  milk  with  the  grated  rind  of  the  lemons,  two 
spoonfuls  of  pounded  crackers,  and  one  of  drawn  butter. 
Beat  six  eggs  to  a  froth,  and  stir  them  into  the  milk.  Stir 
in  the  lemon  juice  and  sugar  last ;  and  then  pour  the  whole 
into  a  pudding  dish,  with  a  lining  and  rim  of  puff  paste. 
Bake  it  about  half  an  hour,  and  eat  it  cold. 

183.  Lemon  Pudding,  or  Lemon  Pie . 

Grate  off  the  yellow  part  only  of  the  rind  of  two  lemons  : 
add  their  juice,  without  the  seeds  ;  mix  with  the  lemon, 
eight  well  beaten  eggs,  eight  ounces  of  sugar,  five  of  clean 
washed  butter,  and  three  or  four  spoonfuls  of  cream.  Line 
a  pudding  dish  with  a  rich  thin  puff  paste  for  the  pudding  ; 
or  a  shallow  pie  plate  for  the  pie  ;  turn  in  the  mixture  ;  and 
bake  from  twenty  to  thirty  minutes.  Three  eggs,  three 
lemons,  three  teacups  of  sugar. 


PUDDINGS. 


79 


184.  Baked  Orange  Lemon  Pudding. 

Boil  two  oranges  and  two  lemons  in  five  quarts  of  water 
till  the  rinds  are  quite  tender,  take  them  out,  and  when  cold, 
slice  them  thin,  and  pick  out  the  seeds  :  put  a  pound  (or 
quart)  of  loaf  sugar  to  a  pint  of  water  ;  when  it  boils,  throw 
in,  in  slices,  twelve  pippins,  pared  and  cored  ;  lay  on  the 
oranges  and  lemons,  and  stew  all  till  tender.  Line  a  dish 
with  a  thin  puff'  paste  ;  place  carefully  the  fruit  in  alternate 
layers ;  turn  on  the  sirup ;  lay  some  handsome  slips  of 
paste  across,  and  bake.  Sixteen  egg-yelks,  one  and  a  half 
pounds  sugar,  one  and  a  half  butter,  juice  and  grated  rind 
of  two  or  three  oranges 

185.  Orange  Pudding. 

Grate  the  yellow  part  of  a  smooth,  deep  colored  orange, 
and  of  a  lime,  into  a  saucer,  and  squeeze  in  their  juice, 
taking  out  all  the  seeds  ;  stir  four  ounces  of  butter,  and  four 
of  powdered  white  sugar  to  a  cream  ;  beat  three  eggs  as 
light  as  possible,  and  stir  them  gradually  into  the  pan  of 
butter  and  sugar ;  add  gradually  a  spoonful  of  brandy  and 
wine,  and  a  teaspoonful  of  rose-water,  and  then  by  degrees 
the  orange  and  lime  ;  stir  all  well  together. 

Have  prepared  a  sheet  of  puff  paste  made  of  five  ounces 
of  sifted  flour,  and  four  ounces  of  fresh  butter  ;  spread  the 
sheet  in  a  buttered  soup  plate  ;  trim  and  notch  the  edges, 
and  then  turn  in  the  mixture  ;  bake  it  about  thirty  minutes, 
in  a  moderate  oven ;  grate  loaf  sugar  over  it. 

186.  Rich  Bread  Puddingr. 

Slice  a  pound  loaf  of  baker’s  bread  into  thin  pieces,  spread 
butter  over  them  as  for  eating ;  place  them  in  a  pudding 
dish,  strewing  between  every  two  layers  of  bread  stoned 
raisins  or  nicely  prepared  currants,  and  citron  cut  in  small 
strips.  Mix  eight  eggs  beaten  with  four  spoonfuls  of  rolled 
sugar,  with  three  pints  of  milk  and  half  of  a  grated  nutmeg, 
and  pour  it  on  the  bread  ;  let  all  stand  till  the  bread  has  ab¬ 
sorbed  half  of  the  milk  ;  and  bake  from  forty  to  fifty  minutes 

187.  Minute  Pudding. 

Set  six  gills  of  milk  on  the  fire  ;  mix  five  spoonfuls  of 
wheat  or  rye  flour  (Graham  flour  is  very  nice,)  smoothly 


60 


PUDDINGS 


with  two  gills  of  milk,  half  a  nutmeg,  and  a  teaspoonful  of 
salt.  When  the  milk  boils,  turn  in  the  mixture.  Let  the 
whole  boil  for  one  minute,  stirring  it  constantly ;  move  it 
fr.jm  the  fire ;  on  becoming  luke  warm,  add  three  beaten 
eggs.  Set  it  back  on  the  fire,  and  stir  it  constantly  till  it 
thickens — remove  it,  as  soon  as  it  boils. 

188.  Cream  Pudding. 

Mix  with  three  spoonfuls  of  powdered  white  sugar,  and 
the  grated  rind  of  a  lemon,  six  eggs  beaten  to  a  froth  ;  mix 
with  a  pint  of  flour  a  pint  of  milk,  and  two  teaspoonfuls  of 
salt  ; — to  this  last  add  the  first  mixture.  Just  before  baking, 
stir  in  a  pint  of  thick  cream.  Bake  in  a  pudding  dish,  or 
in  buttered  cups. 

189.  Rennet  Pudding. 

Put  three  spoonfuls  of  the  wine  (see  “  To  make  Rennet,”) 
to  a  quart  of  sweet  milk,  and  four  spoonfuls  of  powdered 
white  sugar — essence  of  lemon,  rose-water  to  the  taste. 
Stir  it  twenty  minutes,  and  dish  out,  grating  nutmeg  over  it. 

190.  Quahng  Pudding. 

Cut  twelve  ounces  of  baker’s  bread  into  slices,  beat  eight 
eggs  to  a  froth  ;  stir  in  several  spoonfuls  of  sugar  ;  and  mix 
this  with  a  quart  of  milk,  and  a  grated  nutmeg ;  then  turn 
it  on  the  sliced  bread.  Let  the  whole  stand  till  the  bread 
has  absorbed  most  of  the  milk ;  then  stir  in  two  spoonfuls 
of  flour,  and  a  teaspoonful  of  salt ;  turn  it  into  a  pudding 
bag,  and  boil  it  an  hour— serve  it  up  with  rich  sauce. 

191.  Tapioca  Pudding. 

Put  to  a  quart  of  warm  milk,  eight  spoonfuls  of  tapioca. 
When  soft,  stir  it  up,  and  add  to  it  two  spoonfuls  of  drawn 
butter,  four  beaten  eggs,  and  spice  to  the  taste.  Mix  with 
this  four  spoonfuls  of  powdered  white  sugar  and  a  glass  of 
wine.  Turn  all  into  a  pudding  dish,  and  bake  immediately. 

192.  Potato  Starch  Pudding.  No.  1. 

Take  two  quarts  of  milk,  mix  with  a  little  of  it  for  a  thick¬ 
ening,  five  spoonfuls  of  starch,  and  boil  the  remainder.  Add 


PUDDINGS. 


81 


to  it,  the  starch  while  boiling ;  and  boil  it  a  minute  or  two, 
stirring  it  constantly.  Let  it  cool  a  little,  then  stir  in  four 
eggs — sugar  and  seasoning  to  the  taste. 

193.  Potato  Starch  Pudding.  No.  2. 

O 

Mix  three  spoonfids  of  potato  starch,  with  three  eggs 
well  beaten,  and  put  the  mixture  into  3  pints  of  milk  while 
boiling.  Boil  it  as  No.  1.  and  serve  out  with  hard,  or 
liquid  sauce. 


194.  Bird's  Nest  Pudding. 

Pare  and  neatly  take  out  the  cores  of  tart  mellow  apples  ; 
put  in  the  hollow  a  little  paste  of  flour  and  water,  and  stick 
into  the  paste,  six  or  eight  currants.  Butter  a  pudding  dish, 
line  it  with  pastry,  put  around  a  rim  of  nice  puff  paste,  and 
lay  in  the  apples — (some  halve  the  apples  instead  of  coring 
them,  and  place  the  hollow  side  up) — just  cover  the  bottom 
of  the  dish  with  the  apples  ;  and  cut  citron  in  long,  very 
narrow  strips,  and  stick  them  round  the  apples.  Stir  to  a 
cream  a  pint  of  powdered  white  sugar,  with  as  much  butter  ; 
beat  to  a  froth  the  whites  of  eight  eggs,  then  beat  the  yolks  ; 
mix  them  with  the  sugar  and  butter,  season  it  with  nutmeg, 
or  to  the  taste  ;  place  it  on  a  light  fire,  and  stir  it  constantly 
till  quite  hot ;  then  take  it  from  the  fire,  and  stir  it  till  nearly 
cold,  and  turn  it  over  the  apples,  and  bake  it  immediately. 

195.  Boiled  Plum  Pudding. 

Prepare  all  the  ingredients,  except  the  beating  of  the 
eggs,  the  day  before  hand.  Beat  eight  eggs  very  light ;  put 
to  them  a  tumbler  of  milk,  and  beat  both  together  ;  stir  in 
gradually  a  pound  of  grated  stale  bread,  or  half  a  pound  of 
bread  and  half  a  pound  of  flour  ;  add  by  degrees  a  pound  of 
sugar  ;  next,  alternately  a  pound  of  beef  suet  chopped  very 
fine,  a  pound  of  currants  picked,  washed  and  dried,  and 
a  pound  of  raisins  stoned  and  halved.  The  fruit  must  be 
well  sprinkled  with  flour  to  prevent  its  sinking  to  the  bot¬ 
tom.  Stir  this  mixture  smartly.  In  the  last  place,  add  two 
grated  nutmegs,  a  spoonful  of  mingled  cinnamon  and  mace, 
the  grated  rind  of  an  orange  or  a  lemon,  a  glass  of  brandy, 
a  glass  of  wine,  a  teaspoonful  of  salt,  and,  finally,  another 


82 


PUDDINGS. 


tumbler  of  milk.  Stir,  and  stir  faithfully,  the  whole.  If  it 
is  not  thick  enough  add  more  bread  or  flour— if  too  thick, 
the  pudding  will  be  heavy  and  hard.  Dip  the  pudding 
cloth  in  boiling  water,  shake  it  out,  and  sprinkle  it  with 
flour  slightly ;  lay  it  in  a  pan,  and  turn  the  mixture  into  the 
cloth.  Tie  it  up  carefully,  allowing  room  for  the  pudding 
to  swell.  Boil  it  six  hours — turn  it  out  carefully. 

Have  in  readiness  some  blanched  sweet  almonds  cut  in 
slips,  or  some  slips  of  citron,  or  both  ;  and  stick  them  all 
over  the  outside  of  the  pudding  before  sending  it  to  the 
table. 

Eat  it  with  wine  ;  or  with  a  sauce  made  of  drawn  butter, 
wine  and  nutmeg. 

196.  Cherry  or  Damson  Pudding. 

Beat  well  six  eggs  ;  add  a  tumbler  of  milk,  eight  ounces 
of  grated  bread,  six  of  flour,  twelve  of  suet  chopped  fine, 
and  a  little  salt.  When  well  beaten,  mix  with  it  eighteen 
ounces  of  preserved  cherries  or  damsons  ;  bake,  or  boil  it ; 
Sauce  ;  drawn  butter,  or  wine  and  sugar. 

1  97.  Quick  Baked  Pudding. 

Mix  five  spoonfuls  of  flour  and  five  of  milk,  with  fhre 
well  beaten  eggs,  and  a  little  salt :  turn  one  quart  of  boiling 
milk  upon  it ;  bake  fifteen  minutes,  try  it. 

198.  Baked  or  Boiled  English  Plum  Pudding. 

Take  three  quarters  of  a  pound  of  crackers  broken  to 
pieces  ;  soak  them  in  half  a  gallon  of  milk  ;  when  soft,  add 
four  ounces  of  drawn  butter,  four  of  fine  sugar,  a  tumbler  of 
wheat  flour,  a  grated  nutmeg,  and  a  glass  of  wine  ;  stir  in 
ten  well  beaten  eggs  ;  then  add  to  the  whole  eight  ounces 
of  stoned  raisins,  eight  of  currants,  and  four  of  citron,  cut 
in  fine  strips.  Bake  or  boil  two  hours. 

199.  Quince  Pudding. 

Take  enough,  select,  ripe  quinces,  to  make  a  pound  ol 
pulp ;  add  to  the  pulp,  half  a  pound  of  powdered  sugar,  a 
little  pulverized  cinnamon  and  ginger,  and  mix  them  well : 


PUDDINGS. 


88 


add  the  yolks  of  eight  eggs  well  beaten  up,  with  a  pint  of 
cream  ;  and  stir  the  whole  well  together :  bag,  and  boil  it 

200.  Whortleberry  Pudding. 

Make  it  either  of  flour,  or  Indian  meal  ;  take  a  pint  of 
milk,  a  little  molasses,  and  a  little  salt ;  stir  in  the  meal 
with  a  spoon,  till  quite  stiff,  with  a  quart  of  berries.  Boil 
this  three  hours,  bag  tied  loose  :  if  made  of  flour,  prepare 
it  as  for  batter  puddings,  sufficiently  stiff  to  keep  the  berries 
from  falling;  bag,  and  boil  it  two  hours. 

201.  Baked  or  Boiled  Rice  Pudding. 

Boil  eight  ounces  of  rice  in  milk,  till  quite  soft ;  mash 
the  grains  well,  with  a  wooden  spoon  ;  add  twelve  ounces 
of  sugar,  twelve  of  drawn  butter,  half  a  nutmeg,  six  eggs,  a 
gill  of  wine,  and  a  little  grated  lemon  peel  :  line  a  dish  with 
paste  and  bake  it ;  or  it  may  be  boiled. 

202.  Boiled  Rice  Pudding. 

Put  eighteen  spoonfuls  of  rice,  and  two  teaspoonfuls  of 
salt,  to  a  quart  of  boiling  water,  and  let  boil  till  soft :  take 
it  from  the  fire  ;  stir  in  a  quart  of  cold  milk,  and  eight  ounces 
of  raisins,  (or  other  fruit  if  preferred).  Add  two  well  beaten 
eggs,  and  half  a  grated  nutmeg.  Set  all  on  the  fire,  and  let 
boil  till  the  fruit  is  soft ;  serve  it  up  with  butter  and  sugar. 


203.  Baked  Rice  Pudding,  with  Eggs. 

Boil  four  ounces  of  rice  in  a  quart  of  milk,  till  soft,  and 
stir  in  four  ounces  of  butter  ;  take  it  from  the  fire,  add  a  pint 
of  cold  milk,  two  teaspoonfuls  of  salt,  and  a  grated  nutmeg. 
When  it  is  lukewarm,  beat  four  eggs  with  four  ounces  of 
sugar,  and  stir  it  in,  adding  eight  ounces  of  raisins  ;  pour 
the  whole  into  a  buttered  pudding  dish,  and  bake  forty  five 
minutes. 


204.  Baked  Rice  Pudding,  without  Eggs. 

Put  twenty  spoonfuls  of  well  cleaned  rice,  into  two  quarts 
of  milk  ;  add  ten  spoonfuls  of  drawn  butter,  double  the  quan- 


84 


PUDDINGS. 


tity  of  sugar,  two  teaspoonfuls  of  salt,  and  a  grated  nutmeg ; 
bake  about  two  hours.  Eat  it  hot  or  cold ;  it  requires  no 
sauce. 

205.  Ground  Rice  Pudding. 

Mix  quite  smooth,  a  pint  and  a  half  of  ground  rice  with 
a  quart  of  milk  ;  stir  in  a  glass  of  wine,  four  ounces  of  drawn 
butter,  a  little  spice,  and  a  little  salt  ;  stir  in  eight  well 
beaten  eggs,  and  half  a  pound  of  raisins  or  currants,  properly 
floured,  to  keep  them  well  suspended,  and  pour  the  whole 
into  a  buttered  pudding  dish,  and  bake  it. 

206.  Marlborough  Pudding. 

O  o 

To  four  spoonfuls  of  cream,  put  one  pound  of  strained 
tart  apples,  six  ounces  of  sugar,  six  of  butter,  six  eggs,  and 
one  grated  lemon  rind,  with  half  the  juice  ;  bake  about  forty 
five  minutes. 


207.  English  Plum  Pudding. 

Mix  well,  one  and  a  half  pound  of  flour,  with  one  of  well 
prepared  currants,  one  of  stoned  and  fine  chopped  raisins, 
one  of  fine  chopped  beef  suet,  and  twelve  ounces  of  sifted 
sugar ;  add  two  teacups  of  brandy,  eight  eggs,  a  nutmeg, 
and  a  little  salt ;  stir  all  well  together  ;  add  a  teacup  of 
milk,  and  mix  the  whole  thoroughly. 

Prepare  the  cloth  ;  bag,  and  tie  the  pudding  moderately 
close,  and  boil  six  hours  ;  sauce  ;  mix  butter,  sugar,  wine, 
and  rose-water. 


208.  Sago  Pudding. 

Cleanse  effectually,  eight  ounces  of  sago,  by  rinsing  it 
in  hot  water  ;  drain  off  the  water,  and  boil  the  sago  in  a 
quart  of  milk,  with  a  stick  of  cinnamon  or  blade  of  mace  : 
Stir  it  constantly,  to  prevent  burning.  When  soft,  remove 
it  from  the  fire,  take  out  the  cinnamon,  and  put  in  four  ounces 
of  butter ;  stir  into  the  sago,  a  glass  of  wine  mixed  with 
four  spoonfuls  of  powder-sugar.  When  cold,  add  five  well 
beaten  eggs,  and  bake  immediately  in  a  quick  oven,  and  in 
a  deep  dish,  either  with  a  lining  and  rim  of  paste,  or  with¬ 
out,  with  a  quarter  of  a  pound  of  currants  strewed  over  the 
top:  best  cold. 


PUDDINGS. 


85 


209.  Carrot  Pudding. 

Boil  tender,  six  carrots  of  middling  size  ;  pound,  sift,  and 
mix  them  with  a  pint  of  cream  ;  sugar,  spice,  and  orange  to 
the  taste  ,  bake  in  a  dish  lined  with  a  thin,  rich  paste,  from 
thirty  to  forty  five  minutes. 

210.  To  Make  Mush. — Southern  Name. 

Put  a  lump  of  butter  as  large  as  a  hen’s  egg  into  a  quart 
of  water  ;  add  a  little  salt ;  then  Indian  meal,  stirring  it  per¬ 
fectly  smooth,  enough  to  make  it  sufficiently  thick  when 
boiled.  Stir  constantly,  to  prevent  burning,  till  it  is  boiled 
enough. 

211.  Hasty  Pudding. 

Make  a  thick  batter  of  sifted  Indian  meal  and  cold  water  ; 
stir  the  batter  gradually  into  a  pot  of  boiling  water  ;  after 
boiling  about  an  hour,  stir  in  gradually,  by  the  handful,  sifted 
Indian  meal ;  do  this  at  short  intervals,  stirring  smartly  to¬ 
wards  the  finishing,  to  prevent  lumps,  till  the  pudding  is  so 
thick  that  the  stick  may  be  made  to  stand  up  in  it  ;  salt  to 
the  taste  ;  boil  slowly,  and  stir  frequently  to  prevent  burning 
to  the  pot. 

Boil  an  hour  and  a  half ;  if  to  be  fried,  two  and  a  half ; 
and  it  will  fry  the  better  if  one  or  two  handfuls  of  flour  be 
stirred  in  at  the  last.  Let  it  get  quite  cold  before  frying ; 
then  cut  in  slices  half  an  inch  thick,  roll  in  flour,  and  brown 
them  in  lard. 


212.  Potato  Pudding. 

Boil  three  large  mealy  potatoes  ;  mash  them  perfectly 
smooth,  with  one  ounce  of  butter,  and  two  or  three  of  thick 
cream  ;  add  three  eggs,  a  spoonful  of  brown  sugar,  a  little 
salt  and  nutmeg.  Beat  all  well  together,  and  if  a  few  cur¬ 
rants  be  added,  the  better.  Bake  in  a  buttered  dish,  thirty 
minutes,  in  an  oven  ;  or  forty  five  in  a  Dutch  oven. 


213.  Stvect  Potato,  or  Irish  Potato  Pudding. 

Boil  one  pound  of  sweet  potatoes  very  tender  ;  rub  them 
while  hot,  through  a  colander  ;  add  six  eggs,  twelve  ounces 

8* 


86 


DUMPLINGS  AND  FRITTERS 


of  powdered  sugar,  twelve  of  butter,  nutmeg  and  lemon  peel, 
with  a  glass  of  brandy.  Line  the  dish  with  a  paste  :  when 
baked,  sprinkle  the  top  of  the  pudding  over  with  sugar,  and 
cover  it  with  bits  of  citron.  Make  Irish  potato  pudding  in 
the  same  way.  Eight  eggs,  one  pound  sugar,  one  sweet 
potatoes,  half  pound  butter. 

214.  Puff  Pudding. 

Add  to  six  well  beaten  eggs,  eight  spoonfuls  of  flour,  and 
six  of  milk  smoothly  mixed,  and  put  all  into  one  quart  of 
milk ;  turn  the  batter  into  buttered  cups,  and  bake  them 
quickly.  Turn  them  out;  and  eat  them  with  butter,  sugar 
and  nutmeg ;  or  sauce  to  the  liking.  Eight  eggs,  four 
spoons  of  flour,  and  a  pint  of  milk. 

215.  Boston  Best. 

Mix  with  four  quarts  of  milk,  eight  well  beaten  eggs  ; 
make  this  mixture  quite  thick,  with  stale  bread,  and  four 
pounds  of  best  box  raisins,  adding  sugar  enough  to  make  it 
very  sweet,  a  little  salt,  and  spices  to  the  taste.  Seed  and 
flour  the  raisins.  Bake  about  an  hour  and  a  half,  or  till 
done :  it  is  excellent  when  cold. 

216.  Apple  Dumplings. 

With  a  narrow  knife,  take  out  the  core  of  pared,  tart, 
mellow  apples  ;  and  fill  the  place  of  the  core,  with  sugar ; 
roll  out  some  good  pie  crust  about  two  thirds  of  an  inch 
thick,  and  cut  it  into  pieces  of  just  sufficient  size  to  roll  the 
apple  in.  Lay  an  apple  on  each  piece,  and  inclose  it  en¬ 
tirely,  tying  up  in  a  smooth  thick  piece  of  cloth  that  has 
been  well  floured.  Put  in  a  pot  of  boiling  water,  and  boil 
the  dumplings  an  hour  without  intermission.  They  will 
otherwise  be  hard. 

Eat  them  with  butter  and  sugar,  or  with  pudding  sauce. 

217.  Plain  Fritters. 

Stir  a  quart  of  milk  gradually  into  a  pound  of  flour  ;  add 
seven  well  beaten  eggs,  and  a  teaspoonful  of  salt.  Drop 
them  by  the  spoonful  into  hot  lard,  and  fry  them  of  a  light 
brown.  They  are  the  less  greasy,  fried  in  just  sufficient 
fat  to  keep  them  from  sticking  to  the  pan,  but  the  lighter 
fried  in  a  great  deal  of  fat ;  serve  out  with  liquid  pudding 
sauce 


PASTRY  AND  P1KS 


87 


218.  Cream  Fritters . 

Mix  a  pint  and  a  half  of  (lour  with  a  pint  of  milk  ;  stir  in 
six  well  beaten  eggs  ;  add  half  a  notmeg  ;  then  two  tea¬ 
spoonfuls  of  salt,  and  a  pint  of  cream  ;  stir  the  whole  just 
enough  to  intermix  the  cream,  then  fry  in  small  cakes  ;  the 
addition  of  a  few  tender  apples  chopped  fine  improves  the 
fritters. 


219.  Spanish  Fritters. 

Mix  early  in  the  morning  a  quart  of  flour  with  a  well 
beaten  egg,  a  spoonful  of  yeast,  and  milk  enough  to  make 
it  a  little  softer  than  muffin  dough,  adding  a  little  salt. 
When  well  risen,  work  in  two  spoonfuls  of  drawn  butter  ; 
make  the  mixture  into  balls,  the  size  of  a  walnut,  and  fry 
them  till  of  a  light  brown,  in  boiling  lard  ;  eat  them  with 
molasses,  wine  and  sugar,  or  a  sauce  prepared. 

220.  Mock  Oysters  of  Green  Corn. 

Mix  a  pint  of  grated  green  corn,  with  three  spoonfuls  ot 
milk,  a  teacup  of  flour,  half  a  teacup  of  drawn  butter,  a  tea¬ 
spoonful  of  salt,  half  a  teaspoonful  of  pepper,  and  one  egg. 
Drop  by  the  spoonful  into  hot  butter  ;  let  the  cakes  frv  from 
eight  to  ten  minutes. 

221.  Indian  Corn  Cake. 

Make  a  thick  batter  of  a  quart  of  sour,  or  butter  milk, 
two  of  sifted  Indian  meal,  a  little  salt,  and  two  teaspoonfuls 
of  saleratus  ;  if  a  little  cream  the  better.  Bake  an  hour 
in  deep  pans.  If  sour  milk  be  wanting,  boil  sweet,  and 
turn  on  the  meal.  When  cool,  put  in  three  eggs  to  a  quart 
of  meal,  salting  to  the  taste. 

222.  Pastry  and  Pies. 

Take  nine  pounds  of  flour,  three  of  butter,  one  of  lard, 
and  three  pints  of  cold  water.  Spread  six  pounds  of  the 
flour  on  the  board  in  a  ring.  Put  the  lard  in  the  ring,  and 
work  it  into  the  flour  with  water,  putting  in  the  water  very 
gradually,  till  the  six  pounds  of  flour  are  worked  in.  Roll 


88 


pastry  and  ties. 


up  the  paste,  working  in  all  the  scraps  on  the  board  until 
the  paste  is  smooth.  From  the  remaining  three  pounds  of 
flour  sprinkle  the  board  and  roll  out  the  paste.  Repeat  this 
till  ’tis  quite  smooth.  Divide  the  butter  into  two  parts 
Flour  each  part.  Put  one  part  in  the  end  of  the  long  sheet 
of  crust.  Give  it  a  roll  or  two  ;  then  put  in  the  other  part, 
in  the  same  manner,  and  roll  up  the  whole  like  a  scroll ; 
roll  it  till  very  light,  turning  it  on  the  pin  at  each  roll ;  then 
fold  it  together  like  a  sheet  four  times.  When  folded,  cut 
into  strips  the  width  of  the  pie  plate,  and  roll  out  thin  enough 
for  the  pie,  and  roll  it  over  the  pin  ;  then  unroll  it  over  the 
line  of  plates.  Wet  the  lower  crust,  which  should  be  thin, 
when  on  the  plate,  before  filling.  Then  after  filling,  roll 
out  the  upper  crust  on  both  sides  till  even  ;  and  from  the 
pin,  unroll,  and  spread  over  the  line  of  plates,  leaving  the 
paste  half  an  inch  thick. 

The  handsomest  ornamental  edging  for  pie  or  pudding,  is 
the  cutting  into  large  squares,  the  edge  of  the  crust,  and 
folding  over  one  corner  of  it ;  the  lid  of  the  pie  should  be 
pricked,  or  a  lip  cut  in  the  top. 

223.  Common  Paste  for  Pies. — No.  1. 

To  make  one  large  pie,  or  two  small  ones,  take  a  pound 
and  a  half  of  sifted  flour,  and  twelve  ounces  of  washed  but¬ 
ter.  Sift  the  flour  into  a  pan.  Divide  the  butter  into  two 
equal  parts.  Cut  up  one  half  into  the  flour  as  small  as  pos¬ 
sible.  Mix  it  thoroughly  with  the  flour,  wetting  it  gradu¬ 
ally  with  a  little  cold  water.  Strew  some  flour  over  your 
paste  board,  take  the  lump  of  paste  out  of  the  pan,  flour  your 
rolling  pin,  and  roll  out  the  paste  into  a  large  sheet,  rolling 
from  you.  Stick  the  sheet  over  with  the  remaining  butter 
in  small  pieces  placed  at  equal  distances.  Sprinkle  on  a 
little  flour,  fold  up  the  sheet,  flour  it  lightly,  and  roll  it  out 
again.  Then  fold  it  up,  cut  it  in  two,  or  in  four,  according 
to  the  size  of  your  pies.  Roll  it  out  into  round  sheets  the 
size  of  your  pie  plates,  now  pressing  rather  harder  on  the 
rolling  pin.  Rutter  your  pie  plates,  place  the  under  crust, 
and  trim  the  edge.  Fill  the  dish  with  what  is  to  constitute 
the  pie,  and  put  on  the  lid,  pricking  some  holes,  or  cutting 
a  small  slit  in  the  top.  Crimp  the  edges  with  a  sharp  knife. 


YSTRY  AND  PIES. 


89 


224.  Common  Pastry. — No.  2. 

For  a  good  common  pie-crust,  calculate  half  a  pound  of 
shortening  to  a  pound  of  flour  ;  or  the  same  proportion  as  in 
No.  1.  If  you  wish  a  very  short  crust,  instead  of  one  half, 
take  three  quarters  of  the  weight  of  shortening  that  you  take 
of  flour. 

Pie-crust  looks  the  handsomest  made  wholly  of  lard,  but 
it  does  not  taste  so  well  as  4o  have  a  proportion  of  butter 
Beef  shortening  mixed  with  butter,  makes  good  plain  pie¬ 
crust,  in  the  cold  season.  Rub  half  of  the  shortening  with 
two  thirds  of  the  flour  ;  and  to  each  pound  of  flour  put  a  tea¬ 
spoonful  of  salt.  When  the  shortening  is  completely  mixed 
with  the  flour,  add  just  enough  cold  water  to  make  it  suffi¬ 
ciently  moist  to  roll  out  easily.  Divide  the  crust  into  two 
equal  portions — lay  one  of  them  by  for  the  upper  crust ;  roll 
out  the  other  quite  thin,  flouring  your  rolling  board  and  pin, 
that  the  crust  will  not  stick  to  them,  and  line  your  pie  plates, 
previously  buttering  them  ;  fill  your  plates  with  what  is  to 
constitute  the  pie  ;  roll  out  the  upper  crust  as  thin  as  possi¬ 
ble  ;  spread  on  the  reserved  shortening,  or  the  other  half,  and 
sprinkle  over  it  the  other  portion,  or  third  of  the  flour  Roll 
up  your  upper  crust,  and  cut  it  into  as  many  pieces  as  you 
have  pies  to  cover.  Roll  each  one  out  more  than  half  an 
inch  thick,  and  cover  the  pies  :  trim  off’  the  edges  neatly 
with  a  knife,  and  press  down  the  crust ;  round  the  edge  of 
the  plate  with  a  jagging  iron,  to  prevent  the  escape  of  the 
juices  while  baking.  Pastry  should  be  baked,  in  a  quick 
oven  to  be  nice.  In  cold  weather,  warm,  but  do  not  melt, 
the  shortening.  The  crust  will  not  be  flaky  if  you  do. 

225.  Common  Family  Pastry. — No.  3. 

Take  one  quart  of  sifted  flour,  two  teacups  of  lard,  and 
one  of  butter.  Reserve  a  handful  of  flour,  and  the  cup  of 
butter  for  your  upper  crust.  Mix  the  lard  well  with  the 
flour  by  rubbing  them  together  with  sufficient  water  to  mois¬ 
ten  the  mass,  as  before  directed  :  Lay  by  one  half  of  it 
for  the  upper  crust;  and  line  the  bottom  of  the  pie  plates, 
and  fill  them  with  the  pie-materials,  according  to  former 
directions.  After  filling  the  plates — rounding  them  to 


90 


PASTRY  AND  PIES. 


heaping  full,  where  the  ingredients  admit  of  it ;  use  the  re¬ 
served  butter  and  handful  of  flour  for  the  upper  crust,  and 
place  it,  when  shaped,  on  the  top. 

226.  Puff  Paste. 

To  make  puff  paste  for  one  soup  plate  pie,  for  four  small 
shells;  (or  for  two  puddings:)  take  ten  ounces  of  sifted 
flour,  eight  ounces  of  best  fresh  butter  washed,  and  a  little 
cold  water.  Sift  the  flour  through  a  fine  hair  sieve  into  a 
broad  deep  pan ;  lay  aside  one  quarter  of  it,  on  a  corner 
of  your  paste  board,  to  roll  and  sprinkle  with  ;  after  washed, 
squeeze  the  butter  hard  with  your  hands,  and  shape  it  into 
a  round  ball ;  divide  it  into  four  equal  parts  ;  lay  them  one 
side  of  your  paste  board,  and  have  on  hand  a  glass  of  cold 
water.  Cut  one  of  the  four  pieces  of  butter  into  the  pan  as 
small  as  possible  ;  wet  the  contents  of  the  pan  gradually, 
with  a  very  little  water,  (too  much  will  make  it  tough)  and 
mix  it  well  with  the  point  of  a  large  case  knife  ;  do  not  touch 
it  with  the  hand.  When  the  dough  shapes  into  a  lump, 
sprinkle  some  of  the  flour  you  laid  aside  on  the  middle  of 
the  board,  and  lay  the  dough  upon  it,  turning  it  out  of  the 
pan  with  the  knife.  Flour  the  rolling  pin,  and  the  lump  of 
paste  ;  roll  the  paste  out  thin,  quickly,  and  evenly,  pressing 
on  the  rolling  pin  very  lightly  ;  then  take  the  second  of  the 
four  pieces  of  butter,  and  with  the  point  of  your  knife,  stick 
in  little  bits  at  equal  distances  all  over  the  sheet  of  paste. 
Sprinkle  over  some  flour,  and  fold  up  the  paste.  Flour 
the  paste  board  and  rolling  pin  again  ;  and  throw  a  little 
flour  on  the  paste,  and  roll  k  out  a  second  time.  Stick  the 
third  piece  of  butter  all  over  the  sheet,  in  little  bits.  Throw 
on  some  flour,  fold  up  the  paste,  sprinkle  a  little  more  flour 
on  the  dough,  and  on  the  rolling  pin,  and  roll  it  out  a  third 
time,  always  pressing  lightly.  Stick  it  over  with  the  fourth 
and  last  piece  of  butter. 

Throw  on  a  little  more  flour,  fold  up  the  paste,  and  then 
roll  it  out  in  a  large  round  sheet.  Cut  off  the  sides,  so  as 
to  make  the  sheet  of  a  square  form,  and  lay  the  slips  of 
dough  upon  the  square  sheet.  Fold  it  up  with  the  small 
pieces  of  trimmings  inside.  Score  and  notch  it  a  little  with 
the  knife  ;  lay  it  on  a  plate  and  set  it  away  in  a  cool  place, 
bin.  not  where  it  will  freeze,  as  that  will  make  it  heavy. 


PASTRY  AND  PIES. 


91 


Having  made  the  paste,  prepare  and  mix  your  pie  or  pud¬ 
ding.  When  the  mixture  is  finished,  fetch  out  your  paste, 
flour  your  board  and  rolling  pin,  and  roll  out  your  paste 
with  a  short  quick  stroke,  pressing  the  rolling  pin  rather 
harder  than  while  you  were  putting  the  butter  in.  If  the 
paste  rises  in  blisters,  it  will  be  light,  unless  spoiled  in 
baking. 

Cut  the  sheet  in  halves,  fold  both  separately,  and  roll  out 
each  once  more,  in  round  sheets,  the  size  of  your  plates, 
pressing  on  rather  harder,  but  not  too  hard.  Roll  the  sheets 
thinnest  in  the  middle,  and  thickest  at  the  edges.  If  inten¬ 
ded  for  puddings,  lay  the  sheets  in  buttered  soup  plates,  and 
trim  them  evenly  round  the  edges.  If  the  edges  do  not  ap¬ 
pear  thick  enough,  take  the  trimmings,  put  them  all  together, 
roll  them  out,  and  having  cut  them  in  slips  the  width  of  the 
rim  of  your  plate,  lay  them  all  round  to  make  the  paste 
thicker  at  the  edges,  joining  them  nicely  and  evenly,  as 
every  patch  or  crack  will  appear  distinctly  when  baked. 
Notch  the  rim  handsomely  with  a  very  sharp  knife.  Fill 
the  dish  with  the  mixture  of  the  pudding,  and  bake  it  in  a 
moderate  oven.  The  paste  should  be  of  a  light  brown  color. 
If  the  oven  is  too  slow,  it  will  be  soft  and  clammy:  if  too 
quick,  it  will  not  have  time  to  rise  so  high  as  it  ought. 

227.  Confectioner  s  Pastry. 

Take  five  parts  of  flour  to  four  of  shortening ;  or  weigh 
out  a  pound  and  a  quarter  of  flour,  and  a  pound  of  butter. 
Rub  one-third  of  the  butter  with  two-thirds  of  the  flour,  ad¬ 
ding  a  teaspoonful  of  salt.  When  the  butter  is  thoroughly 
mixed  with  the  flour,  add  one  beaten  egg,  and  cold  water, 
to  moisten  enough  to  roll  out.  Sprinkle  part  of  the  reserv¬ 
ed  flour  on  a  board  ;  cut  the  butter  into  small  pieces,  and 
roll  out  the  pieces  as  thin  as  possible.  In  order  to  roll  them 
very  thin,  you  must  sprinkle  a  great  deal  of  the  flour  on  the 
moulding  board  and  rolling  pin.  Lay  the  butter,  as  fast  as 
rolled  out,  on  a  floured  plate,  each  piece  by  itself. 

Roll  out  the  pastry  as  thin  as  it  can  be  rolled ;  cover  it 
with  the  rolled  butter  ;  sprinkle  on  part  of  the  reserved 
flour,  and  roll  the  crust  up.  Continue  to  roll  out  the  crust, 
and  put  on  the  reserved  butter  and  flour,  till  the  whole  is 


92 


PASTRY  AND  PIES 


used  ;  now  roll  it  out  lightly,  about  half  an  inch  thick,  for 
the  upper  crust  or  rim  to  your  pies.  Use  plain  pie  crust 
for  the  lining  of  your  plates  or  the  under  crust.  Puff  pas» 
try  should  be  baked  in  a  quick  oven  till  of  a  light  brown,  to 
lie  nice.  If  it  browns  before  the  fruit  in  the  pie  is  suffi¬ 
ciently  baked,  cover  it  with  thick  papers. 

228.  Tart  Paste . 

Rub  into  eight  ounces  of  flour,  six  of  butter,  and  a  spoon¬ 
ful  of  powdered  sugar.  Form  it  into  a  thick  paste  with  hot 
water. 


229.  Short  Paste  for  Fruit  Pies. 

Rub  into  twelve  ounces  of  flour,  four  ounces  of  lard  and 
a  spoonful  of  powdered  sugar.  Form  it  into  a  paste  with 
milk ;  roll  it  out,  and  add  four  ounces  of  butter.  For  a 
fruit  tart,  roll  out  half  an  inch  thick. 

230.  To  make  Raised  Pie  Crust,  or  Potato  Pie  Crust, 
see  No.  45. 


231.  Tomato  Pie. 

Pick  green  tomatoes,  pour  boiling  water  over  them,  and 
let  them  remain  a  few  minutes  ;  then  strip  off  the  skin,  cut 
the  tomatoes  in  slices,  and  put  them  in  deep  pie  plates. 
Sprinkle  a  little  ginger  and  some  sugar  over  them  in  several 
layers.  Lemon  juice,  and  the  grated  peel,  improve  the  pie. 
Cover  the  pies  with  a  thick  crust,  and  bake  them  slowly 
about  an  hour. 


232.  Mince  Pie.  See  253b. 

Parboil  a  beef’s  heart,  or  tongue,  or  a  fresh  piece  of  beef. 
When  cold,  chop  very  line  two  pounds  of  the  lean  ;  chop 
as  fine  as  possible,  two  pounds  of  the  inside  of  beef’s  suet, 
and  mix  the  meat  and  the  suet  together,  adding  a  teaspoon¬ 
ful  of  salt.  Take  four  pounds  of  pippin  apples,  pared,  cored 
and  chopped  fine,  two  pounds  of  raisins  stoned  and  chop¬ 
ped,  and  two  pounds  of  currants,  picked,  washed  and  dried, 
and  mix  the  fruit  with  the  suet  and  meat.  Add  two  pounds 
of  powdered  sugar,  two  grated  nutmegs,  half  an  ounce  of 
powdered  cinnamon,  a  quarter  of  an  ounce  of  cloves,  a 


PASTRY  AND  PIES. 


93 


quarter  of  au  ounce  of  mace,  and  the  grated  peel  and  juice 
of  two  large  oranges  ;  and  wet  the  whole  with  a  quart  of 
white  wine,  a  quart  of  brandy,  and  a  wineglass  of  rose-wa¬ 
ter,  mixing  them  well  together. 

Make  a  paste,  allowing  for  each  pie  eight  ounces  of  but¬ 
ter  and  twelve  ounces  of  sifted  flour.  Lay  a  sheet  of  paste 
all  over  a  soup  plate  ;  fill  it  with  mince  meat,  laying  slips 
of  citron  on  the  top,  in  the  proportion  of  half  a  pound  for 
the  entire  mixture.  Roll  out  a  sheet  of  paste  for  the  lid  of 
the  pie  ;  put  it  on,  and  crimp  the  edges  with  a  knife  ;  prick 
holes  in  the  lid,  and  bake  half  an  hour  in  a  brisk  oven. 

Meat  will  keep  good  for  pies,  several  months,  if  kept  in 
a  cool  dry  place,  and  prepared  as  follows.  To  a  pound  of 
meat  chopped  fine,  and  four  ounces  of  suet,  put  an  ounce 
of  cinnamon,  an  ounce  of  mace,  a  quarter  of  an  ounce  of 
cloves,  and  two  teaspoonfuls  of  salt,  add,  if  liked,  eight  oun- 
ces  of  currants,  eight  of  raisins,  and  four  of  citron.  Add 
too,  a  tumbler  of  brandy  or  wine,  three  spoonfuls,  of  molas¬ 
ses,  and  sugar  enough  to  make  it  quite  sweet.  Put  all  in 
a  stone  pot,  and  cover  it  with  a  paper  wet  in  brandy.  In 
using  it,  take  equal  weights  of  meat  and  apples  pared  and 
chopped  fine.  If  not  seasoned  enough,  add  to  the  taste, 
If  the  apples  are  not  tart,  put  in  lemon  juice  or  eider. 

233.  Plain  Mince  Pie , 

Neat’s  tongue  and  feet  make  the  best  mince  pies,  The 
shank  is  good.  Boil  the  meat  till  very  tender,  take  it  up, 
clean  it  from  the  bones  and  gristle,  chop  it  fine,  mix  it  with 
an  equal  weight  of  tart  apples  chopped  fine.  If  the  meat  is 
lean,  put  in  a  little  butter  or  suet,  Moisten  the  whole  with 
cider ;  new,  if  you  have  good  ;  sweeten  it  to  the  taste  with 
sugar  and  a  little  molasses— seasoning  with  salt,  cinnamon, 
cloves,  and  mace.  Make  the  pies  on  fleet  plates,  with 
holes  in  the  upper  crust,  and  hake  from  thirty  to  forty  five 
minutes, 

234,  To  Make  Mince  Meat  for  Pies 

Boil  either  beeves’  feet,  or  calves’  feet,  or  hogs’  feet,  till 
perfectly  tender  ;  rub  them  through  a  colander ;  when  cold, 
rub  them  through  again,  and  the  substance  will  resemble 
pearl  barley,  Take  one  quart  of  this,  one  of  chopped  ap-. 


94 


PASTRY  AND  PIES. 


pies,  one  of  prepared  currants,  one  of  stoned  and  cut  rai¬ 
sins,  one  of  good  brown  sugar,  one  of  nicely  chopped  suet, 
one  of  cider,  and  a  pint  of  brandy ;  add  a  teaspoonful  of 
pounded  mace,  of  nutmeg,  and  of  cloves  ;  and  mix  all  well 
together.  When  pies  are  wanted,  take  as  much  of  this 
mixture  as  may  be  necessary,  adding  to  each  quart  of  it  a 
teaspoonful  of  pepper,  and  one  of  salt ;  this  much  improves 
the  flavor,  and  can  be  easier  mixed  with  a  little  than  with 
the  whole  mass.  Cover  the  moulds  with  paste ;  put  in  the 
mince  meat ;  cover  the  top  with  fine  slips  of  citron  ;  and 
crown  the  whole  with  a  lid  garnished  around  with  paste 
cut  in  fanciful  shapes.  Bake  from  thirty  to  forty  minutes. 
They  are  best  hot ;  but  may  be  eaten  either  cold  or  hot. 
The  mince  meat  may  be  potted,  and  kept  for  use  as  needed 


235.  Apple  Pie. 

Green  apples,  when  small,  are  nice  stewed  whole,  with 
the  skins  on,  and  strained  when  soft,  and  sweetened.  When 
large  enough,  pare,  quarter,  and  core  the  apples.  If  the 
apples  are  not  ripe,  stew  them  with  barely  water  enough  to 
prevent  their  burning.  Sweeten  them,  when  soft,  and  sea¬ 
son  them  to  the  taste.  Ripe  apples  are  best  for  pies,  not 
to  be  stewed. 

Line  your  plates  with  a  thin  paste,  fill  them,  and  cover 
them  with  a  thick  crust,  and  bake  from  thirty  to  forty  min¬ 
utes.  When  baked  enough,  carefully  remove  the  upper 
crust  by  loosening  its  edge  with  a  broad  knife  and  sliding 
it  on  to  a  plate  ;  put  a  piece  of  butter  of  nutmeg  size  into 
each  pie  ;  sweeten  it  to  your  taste  ;  and,  if  the  apples  are 
not  sufficiently  acid,  squeeze  in  a  little  lemon  juice  ;  and 
season  with  Jemon  peel,  nutmeg,  and  rose-water.  Replace 
the  crust. 

Apples  quartered,  without  paring,  and  stewed  soft  in  new 
cider  and  molasses,  make  good  plain  pies.  Strain  the  ap¬ 
ples,  after  stewiqg,  and  season  with  nutmeg  and  cinnamon. 
If  made  quife  sweet,  apples  thus  stewed,  strained,  and 
seasoned,  will  keep  good  several  months.  Turn  boiling 
water  on  to  dried  apples,  enough  to  cover  them,  and  stew 
them  till  quite  soft ;  if  they  are  not  sufficiently  tart,  turn  in 
sour  cider  when  they  are  partly  done,  Sfevy  with  the  ap- 


CAKES,  GINGERBREAD,  AND  NUTS. 


103 


tered  before  put  into  the  cake.  Raisins  should  have  the 
seeds  taken  out,  or  be  stoned.  Zante  currants  should  be 
rinsed  in  several  waters  to  cleanse  them,  rubbed  in  a  dry 
cloth  to  get  the  sticks  out,  and  then  spread  on  platters  and 
thoroughly  dried.  Almonds  should  be  blanched  and  dried, 
then  pounded  fine  with  a  little  rose-water  to  prevent  their 
oiling.  In  cold  weather  the  ingredients  for  cake  should  be 
warmed  moderately  before  mixing  them.  All  kinds  of  cake 
made  without  yeast  are  better  for  being  stirred  just  before 
they  are  baked.  Sala;ratus  and  cream  should  not  be  put  in 
till  just  before  the  cake  is  baked  ;  add  the  fruit  last.  But¬ 
ter  the  cake  pans  well ;  and  if  the  pans  are  lined  with  but¬ 
tered  white  paper  the  cake  will  be  less  liable  to  burn. 
Moving  cake  while  baking  tends  to  make  it  heavy  ;  avoid 
the  moving  of  it  if  possible.  The  quicker  most  kinds  of 
cake  are  baked,  without  burning,  the  better — the  lighter. 

It  is  impossible  to  give  definite  rules  as  to  the  time  re¬ 
quired  for  baking  cake.  It  should  be  often  looked  at  while 
baking ;  if  it  browns  too  fast,  a  cover  of  white  paper  should 
be  put  over  it.  To  know  when  rich  cake  is  done,  run  a 
clean  broom  splinter  through  the  thickest  part  of  the  loaf, 
and  if  none  of  the  cake  adheres  to  the  splinter,  it  is  baked 
enough.  Cake  that  easily  moves  on  the  flat  tins  on  which 
it  is  baked,  is  done  enough. 


263.  Frosting  for  Cake. 

Allow  for  the  white  of  one  egg,  nine  large  teaspoonfuls  of 
double  refined  sugar,  and  one  of  nice  Poland  starch,  both 
powdered  and  sifted  through  a  very  fine  sieve.  Beat  the 
whites  of  eggs  so  stiff  they  will  adhere  to  the  bottom  of  the 
plate  on  turning  it  upside  down  ;  then  stir  the  sugar  in 
gradually,  stirring  constantly  about  fifteen  minutes ;  add 
a  teaspoonful  of  lemon  juice,  or  essence  of  lemon,  or  a 
little  rose-water.  Stir  in  a  few  grains  of  cochineal  powder, 
or  rose  pink,  if  you  wish  to  color  pink ;  or  of  the  pow¬ 
der  blue,  if  you  wish  to  have  it  of  a  blueish  tinge.  Before 
icing  a  cake,  dredge  it  all  over  with  flour,  and  then  wipe 
off  the  flour ;  the  icing  may  thus  be  spread  on  more  even¬ 
ly.  Lay  the  frosting  on  the  cake  with  a  knife,  soon 
after  it  is  drawn  from  the  oven,  (it  may  be  either  warm  or 


104  CAKES,  GINGERBREAD,  AND  NUTS. 

cold  ;)  smooth  it  over,  and  set  in  a  cool  place  till  hard. 
Allow  the  whites  of  three  eggs  for  two  common  sized  loaves. 
The  appearance  of  the  cake  will  be  much  improved  by  icing 
it  twice.  Put  on  the  first  icing  soon  after  the  cake  is  taken 
out  of  the  oven,  and  the  second  the  next  day,  after  the  first 
is  perfectly  dry. 

Before  cutting  an  iced  cake,  cut  the  icing  first,  by  itself, 
by  pressing  the  back  of  the  knife  nearest  the  blade  end 
across  the  cake,  to  prevent  the  cracking  and  breaking  of  the 
icing.  Frosting  is  best,  made  by  beating  from  3  to  4  spoon¬ 
fuls  sugar  with  1  egg-white ,  adding  teaspoonful  lemon  juice. 

264.  Lemon  Cake. 

Take  one  teacup  of  butter,  and  three  of  powdered  loaf 
sugar ;  rub  them  to  a  cream  ;  stir  into  them  the  yolks  of 
five  eggs  well  beaten  ;  dissolve  a  teaspoonful  of  saloeratus 
in  a  teacup  of  milk,  and  add  the  milk ;  add  the  juice  and 
grated  peel  of  one  lemon,  and  the  whites  of  the  fiye  eggs ; 
and  sift  in,  as  light  as  possible,  four  teacups  of  flour.  Bake 
in  two  long  tins  about  half  an  hour.  Much  improved  by 
icing. 

265.  Rich  Queen  Cake. 

Take  a  mixed  teaspoonful  of  powdered  and  sifted  mace 
and  cinnamon,  and  one  nutmeg;  put  one  pound  of  powdered 
white  sugar  into  a  deep  earthern  pan,  and  cut  one  pound  of 
fresh  butter  washed  to  it,  and  stir  them  till  very  light. 
Beat  ten  eggs  in  a  broad  shallow  platter  till  perfectly 
smooth  and  thick  ;  and  take  fourteen  ounces  of  sifted  flour  ; 
stir  into  the  butter  and  sugar  a  little  of  the  beaten  egg,  and 
then  a  little  of  the  flour,  and  so  on  alternately,  till  the  whole 
is  in  ;  all  the  time  beating  the  eggs  and  stirring  the  mixture 
very  hard.  Add,  by  degrees,  the  spice ;  and  then,  a  little 
at  a  time,  a  mixed  wineglass  of  brandy  and  wine,  and  half 
a  glass  of  rose-water,  or  twelve  drops  of  essence  of  lemon. 
Stir  the  whole  very  hard,  adding  a  pound  and  a  half  of  well 
prepared  currants. 

Take  about  two  dozen  little  tins,  and  rub  them  well  with 
fresh  butter.  Put  some  of  the  mixture,  with  a  spoon  in  each 
tin,  not  filling  it.  as  it  will  rise  high  in  baking.  Bake  about 
fifteen  minutes,  in  a  quick  oven.  When  done,  the  cakes 
will  shrink  a  little  from  the  sides  of  the  tins.  Make  an 


CAKES,  GINGERBREAD,  AND  NUTS. 


105 


icing  with  the  whites  of  three  eggs,  beaten  till  it  stands 
alone,  and  twenty-four  teaspoonfuls  of  the  best  of  loaf  sugar 
powdered,  and  beaten  gradually  into  the  egg.  Flavor  it 
with  a  teaspoonful  of  rose-water,  or  eight  drops  of  the  essence 
of  lemon,  stirred  in  at  the  last.  Spread  it  evenly,  with  a 
broad  knife,  over  the  top  of  each  queen  cake,  ornamenting 
while  the  icing  is  quite  wet,  with  tine  sugar  sand,  dropped 
on  carefully  with  the  thumb  and  finger.  Set  them  in  a 
warm  place  to  dry ;  but  not  too  near  the  fire,  as  that  will 
cause  the  icing  to  crack. 

266.  Family  Queen  Cake. 

Take  a  pound  of  sifted  flour,  one  of  sugar,  and  three- 
quarters  of  butter  ;  rub  the  butter  and  sugar  to  a  cream  ;  add 
the  well-beaten  yolks  of  five  eggs,  one  gill  of  wine,  one  of 
brandy,  and  one  of  cream,  with  part  of  the  flour,  and  a  pound 
of  stoned  raisins,  or  well  prepared  currants,  and  spices  to 
the  taste  ;  and  then  add  the  whites  of  the  five  eggs  beaten 
to  a  stiff  froth,  with  the  remainder  of  the  flour. 

267.  Sponge  Cake.  No.  1. 

Beat  twelve  eggs  as  light  as  possible,  (for  sponge  and 
almond  cake  they  require  more  beating  than  for  any  thing 
else  ;)  beat  a  pound  of  loaf  sugar,  powdered  and  sifted,  by 
degrees,  into  the  eggs,  continuing  to  beat  sometime  very 
hard  after  all  the  the  sugar  is  in  ;  (none  but  loaf  sugar  will 
make  light  sponge  cake.)  Stir  in,  gradually,  a  powdered 
teaspoonful  of  mixed  cinnamon  and  mace,  a  grated  nutmeg, 
and  twelve  drops  of  lemon  essence  ;  lastly,  by  degrees,  put 
in  ten  ounces  of  sifted  flour,  dried  near  the  fire,  stirring 
round  the  mixture  very  slowly  with  a  knife.  If  the  flour  is 
stirred  too  hard  the  cake  will  be  tough.  It  must  be  done 
gently  and  lightly,  so  that  the  top  of  the  mixture  will  be 
covered  with  bubbles.  As  soon  as  the  flour  is  all  in,  begin 
to  bake,  as  setting  will  hurt  it. 

Put  it  in  small  tins,  well  buttered,  or  in  one  large  tin  pan. 
The  thinner  the  pans,  the  better  for  sponge  cake.  Fill  the 
small  tins  about  half  full.  Grate  loaf  sugar  over  the  top  of 
each  before  setting  them  in  the  oven.  When  baked,  turn 
over  the  cakes  and  frost  them 

10 


106 


CAKES,  GINGERBREAD,  AND  NUTS. 


268.  Sponge  Cake.  No.  2. 

Beat  well  together  the  yolks  of  ten  eggs  with  a  pound 
of  powdered  white  sugar;  and  then  stir  in  the  whites,  beaten 
to  a  stiff  froth.  Beat  the  whole  ten  or  fifteen  minutes  ; 
then  stir  in,  gradually,  half  a  pound  of  sifted  flour.  Spice 
it  with  a  nutmeg,  or  the  grated  rind  of  a  lemon.  Bake 
immediately. 

269.  Savoy  Cakes. 

Beat  well  and  separately,  the  yolks  and  the  whites  of 
eight  eggs  ;  mix  them,  and  stir  in,  gradually,  a  pound  o£- 
powdered  white  sugar ;  after  beating  the  whole  well  to¬ 
gether  eight  or  twelve  minutes,  add  the  grated  rind  of  a 
fresh  lemon  and  half  the  juice,  a  pound  of  sifted  flour,  and 
two  spoonfuls  of  coriander  seed.  Drop  this  mixture  by  the 
spoonful  on  buttered  baking  plates,  several  inches  apart ; 
sift  white  sugar  over  them,  and  bake  immediately  in  a  quick 
oven. 

270.  Wedding  Cake. 

Take  four  pounds  of  flour,  four  of  white  sugar,  four  and 
a  half  of  butter,  twenty  of  best  bunch  raisins  after  seeded, 
ten  of  Sultana  raisins,  four  of  currants,  and  four  of  cit¬ 
ron  ;  four  dozen  eggs,  three  spoonfuls  cloves,  three  of  mace, 
and  four  of  cinnamon  ;  three  gills  wine,  and  three  of  brandy ; 
and  three  large  nutmegs.  Prepare  and  bake,  as  for  “  Black 
or  Plum  Cake”  No.  272. 

271.  Quick  Wedding  Cake. 

Take  ten  teacups  of  sifted  flour,  six  of  rolled  sugar,  four 
of  butter,  three  of  milk,  eight  eggs,  one  teaspoonful  of 
salaeratus,  one  gill  of  St.  Croix  rum,  three  teaspoonfuls  of 
mixed  mace  and  nutmeg,  two  pounds  of  stoned  raisins,  and 
one  of  currants.  Rub  the  butter  and  sugar  to  a  cream  ; 
put  in  the  yolks  of  the  eggs  well  beaten  ;  reserving  a  little 
milk,  sufficient  to  dissolve  the  saleeratus,  warm  the  re¬ 
mainder  of  it,  with  the  rum,  to  the  temperature  of  new 
milk,  and  add  them  with  the  flour,  the  whites  of  the  eight 
eggs,  the  spices,  and  last  of  all  the  salasratus  dissolved  in 
a  little  milk.  Bake  about  an  hour  and  a  half. 


CAKES,  GINGERBREAD,  AND  NUTS. 


107 


272.  Black  or  Plum  Cake. 

Take  one  pound  of  sifted  flour,  one  of  fresh  butter,  one 
of  powdered  white  sugar,  two  of  best  raisins,  two  of  cur¬ 
rants,  twelve  eggs,  two  spoonfuls  of  mixed  mace  and  cin¬ 
namon,  two  powdered  nutmegs  ;  one  glass  of  wine,  one  of 
brandy,  and  half  a  glass  of  rose-water,  mixed,  and  a  pound 
of  citron. 

Pick  the  currants  clean ;  wash,  and  drain  them  through  a 
colander;  wipe  them  in  a  towel;  spread  them  on  a  large 
dish,  placed  slanting  near  the  fire  or  in  the  hot  sun ;  when 
dry,  sprinkle  them  well,  and  the  raisins,  stoned  and  halved, 
with  sifted  flour,  to  prevent  their  sinking  to  the  bottom  of 
the  cake.  Take  twice  as  much  cinnamon  as  mace,  sift, 
and  mix  them  with  the  nutmeg ;  mix  the  liquor  and  rose¬ 
water  in  a  tumbler  ;  cut  the  citron  in  slips  ;  sift  the  flour 
into  a  broad  dish ;  and  sift  the  sugar  into  a  broad  deep 
earthen  pan,  cut  in  the  butter,  and  stir  them  to  a  cream,  first 
warming  them  near  the  fire  if  the  weather  is  too  cold  to 
have  them  easily  mix.  Beat  the  eggs  as  light  as  possible  ; 
stir  them  alternately  with  the  flour,  into  the  butter  and  su¬ 
gar,  stirring  very  hard ;  add  gradually  the  spice  and  liquor ; 
stir  alternately  the  raisins  and  currants  into  the  mixture  ; 
and  then,  after  all  the  ingredients  are  in,  stir  the  whole  as 
hard  as  possible  ten  or  fifteen  minutes.  Line  the  bottom 
and  sides  of  a  large  tin  or  earthern  pan  with  sheets  of  white 
paper  well  buttered,  and  put  into  it  some  of  the  mixture  : 
spread  on  it  some  of  the  citron,  not  cut  too  fine  ;  put  in 
more  of  the  mixture ;  then  another  layer  of  the  citron  ;  and 
so  on,  till  it  is  all  in,  having  a  layer  of  the  mixture  on  the  top. 
Bake  from  four  to  five  hours,  in  a  baker’s  oven — if  in  an 
iron  oven,  withdraw  the  fire,  and  let  it  remain  in  all  night, 
or  till  quite  cold.  Ice  it  next  day. 

273.  Plum  Cake. 

Take  five  pounds  of  flour;  add  two  of  butter,  five  of 
currants,  a  large  nutmeg,  three-quarters  of  an  ounce  of 
mace,  and  one-quarter  of  an  ounce  of  cloves.  Take  a  pound 
of  sugar,  twelve  eggs,  (leaving  out  the  whites  ;)  a  pint  of 
yeast ;  and  then  warm  sufficient  cream  to  wet  it,  pouring 


108  CAKES,  GINGERBREAD,  aND  NETS. 

some  sack  into  the  cream ;  make  it  a  thick  .batter.  Then 
pound  twelve  ounces  of  almonds  with  sack  and  rose-water; 
beat  them  gently ;  and  add  them  with  a  pound  of  candied 
citron,  orange,  and  lemon  peel  mixed  all  together.  Lay  a 
little  paste  on  the  bottom  of  the  pan,  and  bake. 

274.  Fruit  Cake. 

Take  three  pounds  of  flour,  three  of  sugar,  three  of  but¬ 
ter,  four  of  currants,  five  of  raisins,  two  of  citron,  one  ounce 
of  mace,  one  of  nutmeg,  one  of  cloves,  three  wineglasses 
of  brandy,  three  of  wine,  three  dozen  of  eggs,  and  two 
spoonfuls  of  salajratus,  dissolved  and  added  just  before  go¬ 
ing  into  the  oven.  Select  and  prepare  the  ingredients  in 
the  same  manner  as  for  the  last,  and  bake  about  one  hour 
and  a  quarter. 

275.  Rich  Loaf  Cake. 

Take  six  pounds  of  flour,  three  and  a  half  of  sugar,  and 
3  lbs.  6  oz.  of  butter,  one  tumbler  of  wine,  or  of  brandy, 
two  quarts  of  milk,  half  an  ounce  of  mace,  half  an  ounce  of 
nutmeg,  four  eggs,  six  or  seven  pounds  of  raisins,  a  spoon¬ 
ful  of  salt,  and  a  tumbler  and  a  half  of  yeast.  Prepare  the 
flour  and  fruit ;  the  eggs  and  other  ingredients  generally, 
in  the  same  manner  as  for  “  Fruit  Cake.”  Rub  the  butter 
and  sugar  to  a  cream ;  then  stir  one  half  of  it  into  the  flour 
with  salt ;  make  a  hole  in  the  middle  of  the  flour ;  put  in 
the  yeast,  and  wet  it  up  with  milk  about  blood  warm.  Let 
it  stand  till  perfectly  light,  then  add  the  reserved  half  of  the 
sugar  and  butter,  and  all  the  other  ingredients.  Butter 
your  pans  well,  and  dip  out  into  them,  and  let  them  stand 
for  a  second  rising.  When  they  begin  to  bubble,  or  show 
signs  of  rising,  put  the  oven  a  heating.  Bake  about  an 
hour  and  a  quarter.  Frost  as  other  cake. 

276.  Plain  Loaf  Cake. 

Mix  a  pint  of  lukewarm  milk  with  two  quarts  of  sifted 
flour,  and  two  spoonfuls  of  yeast,  and  set  it  where  it  will 
rise  quick.  When  perfectly  light,  work  in,  with  the  hand, 
four  well-beaten  eggs,  a  teaspoonful  of  salt,  two  of  cinna¬ 
mon.  and  a  v\  ineglaas  of  wine  or  brandy  ;  work  in  a  pound 


CAKES,  GINGERBREAD,  AND  NUTS.  J  09 

of  sugar  and  three-quarters  of  butter  rubbed  to  a  froth, 
adding  another  quart  of  sifted  flour,  and  beating  the  whole 
smartly,  with  the  hand,  ten  or  fifteen  minutes.  Set  it  where 
it  will  rise  again.  When  perfectly  light,  put  it  into  cake 
pans  well  buttered,  and  let  them  stand  fifteen  or  twenty 
minutes.  May  add  a  pound  and  a  half  of  raisins  just  before 
putting  the  cake  into  the  pans,  if  liked. 

277.  Loaf  Cake.  No.  1. 

Take  two  pounds  of  sifted  flour,  (reserving  half  a  pound 
of  it  to  sprinkle  in  at  the  last,)  one  of  fresh  butter,  one  of 
powdered  sugar,  one  of  raisins,  one  of  currants,  four  eggs, 
a  tumbler  of  milk,  half  a  glass  of  wine,  half  a  glass  of  brandy, 
a  spoonful  of  mace,  nutmeg,  and  cinnamon,  mixed,  and  a 
tumbler  of  best  brewer’s  yeast.  Cut  up  the  butter  in  the 
milk ;  warm  it  till  quite  soft ;  then  stir  together,  and  set  it 
away  to  cool — do  not  make  it  too  warm.  Mix  the  eggs, 
well  beaten,  with  the  butter  and  milk,  and  stir  the  whole 
into  the  pan  of  flour.  Add  the  spice  and  liquor,  and  stir  in 
the  sugar  gradually.  Pour  off  the  thin  part  from  the  top ; 
stir  in  the  yeast ;  pour  it  back  into  the  mixture  ;  and  sprin¬ 
kle  in  the  reserved  flour.  Have  the  fruit  ready,  well  floured, 
and  stir  it  gradually  into  the  mixture.  Put  the  cake  into  a 
large  buttered  tin  pan  ;  cover  it,  and  set  it  in  a  warm  place 
for  five  or  six  hours,  to  rise.  When  quite  light,  bake  in  a 
moderate  oven.  Best  the  day  it  is  baked. 

278.  Loaf  Cake.  No.  2. 

Take  eight  quarts  of  flour,  five  pounds  of  sugar,  three  and 
a  half  pounds  of  butter,  half  a  pound  of  lard,  one  gill  of 
yeast,  four  eggs,  one  ounce  of  mace,  one  ounce  of  nutmeg, 
a  tumbler  of  wine,  eight  pounds  of  raisins  after  stoned,  and 
a  spoonful  of  salt.  Made  as  “  Rich  Loaf  Cake.” 

279.  Shelali ,  or  Quick  Loaf  Cake. 

Work  half  a  pound  of  melted  butter,  after  it  is  cool,  into 
a  pound  and  a  half  of  raised  dough ;  mix  with  the  dough, 
four  eggs  well  beaten  with  twelve  ounces  of  sugar,  a  wine¬ 
glass  of  wine  or  brandy,  a  teaspoonful  of  cinnamon,  and  a 
grated  nutmeg.  Dissolve  a  teaspoonful  of  salaeratus  in 

10* 


110 


CAKES,  GINGERBREAD,  AND  NUTS. 


twelve  spoonfuls  of  milk  ;  strain  it  on  the  dough  ;  work  all 
well  together  fifteen  minutes ;  add  a  pound  of  stoned  raisins, 
and  put  the  dough  into  your  bake  pans.  Let  them  stand 
twenty  minutes  before  setting  them  into  the  oven. 

280.  Almond  Cake. 

Take  two  ounces  of  blanched  bitter  almonds,  pounded 
very  fine;  seven  ounces  of  flour,  sifted  and  dried,  ten  eggs, 
one  pound  of  loaf  sugar,  powdered  and  sifted,  and  two 
spoonfuls  of  rose-water.  Scald  the  two  ounces  of  bitter 
almonds,  or  peach  kernels,  throwing  them,  as  you  peel  them, 
into  a  bowl  of  cold  water,  then  wiping  them  dry,  and  pound¬ 
ing  them  singly,  till  fine  and  smooth,  in  a  marble  mortar, 
with  a  little  rose-water  to  keep  them  from  oiling.  Beat 
well  and  separately  the  whites  and  the  yolks  of  the  eggs. 
Add  the  sugar  gradually  to  the  yolks,  beating  it  in  very 
hard ;  beat  in  the  almonds  by  degrees,  and  then  add  the 
rose-water.  Stir  half  of  the  whites  into  the  yolks  and  su¬ 
gar.  Divide  the  flour  into  two  equal  parts,  and  stir  in  one 
half,  slowly  and  lightly,  till  it  bubbles  on  the  top  ;  then  the 
other  half  of  the  whites,  and  the  rest  of  the  flour,  very 
lightly.  Butter  a  large  square  tin  pan ;  put  in  the  mixture ; 
and  set  immediately  in  a  quick  oven,  which  must  be  rather 
hotter  at  the  bottom  than  at  the  top.  If  allowed  to  get  slack 
the  cake  will  be  spoiled.  Make  an  icing  with  the  whites 
of  three  eggs,  twenty-four  teaspoonfuls  of  loaf  sugar,  and 
eight  drops  of  essence  of  lemon.  When  the  cake  is  cool, 
mark  it  in  small  squares  with  a  knife  ;  cover  it  with  icing ; 
and  ornament,  while  wet,  with  nonpareils  to  your  fancy. 
Cut  it  while  fresh. 

281.  French  Almond  Cake. 

Take  six  ounces  of  shelled  sweet  almonds,  three  of  bitter 
almonds  or  peach  kernels  ;  three  of  sifted  flour,  dried  by 
he  fire,  fourteen  eggs,  one  pound  of  powdered  loaf  sugar, 
and  fourteen  drops  of  the  essence  of  lemon.  Mix  the  sweet 
and  bitter  almonds  together ;  and,  while  pounding  them, 
turn  in  a  little  rose-water — it  makes  them  much  lighter. 
Prepare  the  almonds,  if  possible,  the  day  before  the  cake 
is  made.  Prepare  and  mix  the  whole  according  to  the  re- 


CAKES,  G I  Is' GE  REREAD,  AND  NUTS.  Ill 

ceipt  for  “  Almond  Cake  but  do  not  divide  the  whites  of 
the  eggs,  nor  the  liour.  After  mixing  the  yolks,  the  sugar, 
the  almonds,  and  the  lemon  essence ;  beat  in,  gradually,  the 
whites  of  the  eggs,  continuing  to  beat  for  some  time  after 
they  are  all  in.  Lastly,  stir  in  the  flour  as  lightly  and 
slowly  as  possible.  Bake  in  a  very  quick  oven  about  one 
hour.  These  cakes  are  generally  baked  in  a  turban-shaped 
mould,  and  ornamented  with  nonpareils  put  on  in  spots  or 
sprigs.  Eats  best  the  day  it  is  baked. 

282.  Kisses. 

Take  one  pound  of  the  best  loaf  sugar,  powdered  and 
sifted,  the  whites  of  four  eggs,  twelve  drops  of  essence  of 
lemon,  and  a  teacup  of  currant  jelly.  Beat  in,  gradually, 
the  sugar,  a  teaspoonful  at  a  time,  to  the  well-beaten  whites 
of  the  four  eggs  ;  add  the  essence  of  lemon ;  and  beat  the 
whole  very  hard.  Lay  a  wet  sheet  of  paper  on  the  bottom 
of  a  square  tin  pan  ;  drop  on  it,  at  equal  distances,  a  small 
teaspoonful  of  stiff  currant  jelly,  (better  to  put  a  little  of  the 
beaten  white  of  egg  and  sugar  at  first  under  the  currant 
jelly ;)  with  a  spoon,  pile  on  some  of  the  beaten  white  of 
egg  and  sugar,  on  each  lump  of  jelly,  so  as  to  completely 
cover  it,  dropping  on  the  mixture  as  evenly  as  possible,  so 
as  to  make  the  kisses  of  a  smooth  round  shape ;  set  them 
in  a  cool  oven,  and  as  soon  as  they  are  colored  they  are 
done  ;  take  them  out  and  place  them  two  bottoms  together  ; 
lay  them  lightly  on  a  sieve,  and  dry  them  in  a  cool  oven 
till  the  two  bottoms  stick  fast  together,  so  as  to  form  one 
ball  or  oval. 

283.  Kisses,  or  Sugar  Drops. 

Rub  to  a  cream,  six  ounces  of  powdered  white  sugar, 
and  three  of  butter ;  add  three  well-beaten  eggs,  half  a 
pound  of  sifted  flour,  and  half  a  nutmeg.  Drop  this  mixture, 
by  the  spoonful,  on  buttered  tins,  several  inches  apart ; 
sprinkle  small  sugar  plums  on  the  top,  and  bake  them  im 
mediately. 

284.  New  York  Cup  Cake. 

Take  four  eggs,  four  tumblers  of  sifted  flour,  three  tum¬ 
blers  of  powdered  white  sugar,  one  tumbler  of  butter,  one 


112  CAKES,  GINGERBREAD,  AND  NUTS. 

tumbler  of  rich  milk,  one  glass  of  white  wine,  a  grated  nut¬ 
meg,  a  teaspoonful  of  powdered  cinnamon,  and  a  small  tea¬ 
spoonful  of  salaeratus.  Warm  the  milk  and  cut  in  the  butter, 
keeping  it  by  the  fire  till  the  butter  is  melted ;  stir  into  the 
milk,  the  eggs  beaten  very  light,  in  turn  with  the  flour ;  add 
the  spice  and  wine  ;  and,  lastly,  the  salteratus  dissolved  in 
a  little  vinegar.  Stir  all  very  hard.  Butter  small  tin  pans ; 
half  fill  them  ;  and  bake  in  a  moderate  oven  of  equal  heat 
throughout. 

285.  Cup  Cake. 

Rub  to  a  cream,  three  cups  of  sugar,  with  one  and  a  half 
of  butter ;  stir  in  six  well-beaten  eggs,  three  cups  of  sifted 
flour,  and  rose-water,  or  essence  of  lemon,  to  the  taste. 
Dissolve  a  teaspoonful  of  salceratus  in  a  cup  of  milk ;  strain 
it  into  the  cake  ;  and  add  three  more  cups  of  sifted  flour. 
Bake  immediately,  in  cups  or  in  pans. 

286.  Measure  Cake. 

Rub  to  a  cream,  two  cups  of  sugar  and  one  of  butter ; 
stir  in  four  well-beaten  eggs,  a  grated  nutmeg,  and  three 
cups  of  flour.  Stir  it  till  just  before  baking.  Bake  in  cups, 
or  in  pans. 

287.  French  Cake. 

Take  one  pound  of  sugar,  three-quarters  of  a  pound  of 
butter,  a  pound  and  a  half  of  flour,  twelve  eggs,  one  gill  of 
brandy,  one  of  wine,  and  one  of  milk.  Rub  to  a  cream,  the 
butter  and  sugar ;  add  the  eggs  well  beaten,  (the  whites 
and  the  yolks  separately  ;)  stir  in  the  flour,  the  milk,  the 
wine,  and  a  quarter  of  a  grated  nutmeg.  Just  before  it  is 
baked,  add  twelve  ounces  of  stoned  raisins,  four  of  citron, 
and  four  of  blanched  and  pounded  almonds. 

288.  Rich  Cream  Cake. 

Rub  to  a  cream,  half  a  pound  of  butter  and  three-quarters 
of  a  pound  of  sugar ;  stir  in  seven  well-beaten  eggs,  (the 
whites  and  yolks  beaten  separately;)  a  wineglass  of  brandy, 
a  grated  nutmeg,  and  a  pound  and  a  half  of  sifted  flour.  Just 
Defore  it  is  baked,  add  a  tumbler  of  thick  cream,  and  a 


CAKES,  GINGERBREAD,  AND  NUTS.  113 

pound  of  stoned  raisins.  Stirring  the  cream  much,  decom¬ 
poses  it. 

289.  Plain  Cream  Cake. 

Rub  one  teacup  of  cream  and  two  of  sugar  together  ;  add 
two  well-beaten  eggs,  a  wineglass  of  milk,  a  teaspoonful  of 
salaeratus,  and  stir  in  flour  enough  to  make  it  of  the  consis¬ 
tency  of  pound  cake,  adding  half  a  wineglass  of  wine  or 
brandy.  Flavor  to  your  taste.  Bake  from  half  to  three- 
quarters  of  an  hour. 

290.  Rutland  Cake. 

Take  two  cups  of  butter,  six  of  flour,  four  of  sugar,  eight 
eggs,  a  teaspoonful  of  salaeratus,  and  brandy  and  spice  to 
the  taste.  Prepare  and  mix  the  materials  as  for  “  Queen 
Cake,”  or  other  like  cake,  and  bake  it  about  the  same 
length  of  time. 


291.  Hartford  Cake. 

Rub  two  pounds  of  butter  into  five  of  flour;  add  sixteen 
eggs,  not  much  beaten,  one  pint  of  yeast,  and  one  of  wine. 
Knead  it  up  stiff’  like  biscuit ;  let  it  stand  till  perfectly 
light.  When  light,  work  in  thoroughly,  two  and  a  half 
pounds  of  raisins  soaked  several  hours  in  a  gill  of  brandy, 
a  gill  of  rose-water,  two  and  a  half  pounds  of  powdered 
loaf  sugar,  half  an  ounce  of  mace,  and  a  spoonful  of  cinna¬ 
mon.  Put  it  in  your  pans,  let  it  rise,  and  bake  as  “  Loaf 
Cake.” 

292.  Cake  without  Eggs. 

Take  one  cup  of  butter,  three  of  sugar,  one  pint  of  sour 
milk  or  cream,  a  pint  and  a  half  or  two  pints  of  flour,  one 
pound  of  raisins,  a  spoonful  of  salaeratus,  and  spice  to  your 
taste.  Mix  the  ingredients  properly  prepared,  and  bake 
about  an  hour. 

293.  Boston  Gingerbread. 

Take  two  pounds  of  sifted  flour,  one  of  sugar,  three-quar¬ 
ters  of  butter,  six  eggs,  one  pint  of  molasses,  two  teaspoon¬ 
fuls  of  salaeratus,  half  a  pint  of  cream,  (or,  in  its  place,  half 
a  pint  of  milk  and  four  ounces  more  of  butter,)  and  cloves, 


114 


CAKES,  GINGERBREAD,  AND  NUTS. 


cinnamon,  and  raisins  to  your  liking.  Bake,  till  it  readily 
separates  from  the  tins. 

294.  Composition  Cake. 

Take  five  teacups  of  flour,  three  of  sugar,  two  of  butter, 
one  of  milk,  five  eggs,  a  teaspoonful  of  salaeratus,  a  wine¬ 
glass  of  brandy  or  wine,  one  nutmeg,  and  a  pound  of  rai¬ 
sins.  Rub  the  butter  and  sugar  to  a  cream ;  add  the  eggs, 
well  beaten  ;  the  spice,  and  half  the  flour ;  dissolve  the 
salaeratus  in  the  milk ;  strain  and  mix  it  with  the  brandy ; 
and  stir  it  into  the  cake  with  the  rest  of  the  flour ;  add  the 
raisins  just  before  the  cake  is  put  into  the  pans  ;  and  bake 
from  three-quarters  of  an  hour  to  an  hour. 

295.  Plain  Composition  Cake. 

Take  a  pound  and  three-quarters  of  flour,  one  and  a  quar¬ 
ter  of  sugar,  three-quarters  of  butter,  a  pint  of  milk,  four 
eggs,  and  a  teaspoonful  of  salasratus.  Prepare  the  compo¬ 
sition  and  bake  as  the  preceding. 

296.  Diet  Bread. 

Mix  a  pound  of  sifted  flour  with  a  pound  of  powdered 
sugar ;  stir  into  the  mixture,  very  gradually,  eight  well- 
beaten  eggs  ;  season  with  essence  of  lemon,  rose-water,  or 
to  the  taste  ;  and  bake  fifteen  or  twenty  minutes. 

297.  Confectioner's  Pound  Cake. 

Rub  to  a  cream,  20  ounces  of  sugar  and  twelve  of  but¬ 
ter  ;  stir  in  twelve  well-beaten  eggs,  a  pound  and  a  half  of 
sifted  flour,  and  mace  and  nutmeg  to  the  taste. 

298.  Pound  Cake. 

Rub  one  pound  of  sugar  and  three-quarters  of  butter  to 
a  cream ;  add  the  well-beaten  yolks  of  ten  eggs  ;  then  the 
whites  ;  and  stir  in,  gradually,  a  pound  of  sifted  flour. 

299.  Pound  Cake. — Baked  or  Boiled. 

Wash  the  salt  from  three-quarters  of  a  pound  of  butter, 
and  rub  it  to  a  cream ;  add,  alternately  to  it,  one  pound  of 


CAKES,  GINGERBREAD,  AND  NUTS. 


115 


powdered  sugar,  twelve  whites  of  well-beaten  eggs,  and  a 
pound  of  sifted  (lour,  beating  all  together  till  perfectly  light. 
Then  add  the  twelve  yolks,  well  beaten,  some  grated  lemon 
peel,  a  nutmeg,  and  a  gill  of  brandy.  Butter  the  pans  and 
bake. 

This  cake  makes  an  excellent  pudding  if  baked  in  a 
large  mould  and  eaten  with  sugar  and  wine.  It  is  also  ex¬ 
cellent  when  boiled,  and  served  up  with  drawn  butter,  sugar, 
wine,  and  half  a  gill  of  rum. 


300.  Good  Family  Cake. 

Take  two  pounds  of  flour,  half  a  pound  of  butter,  half  of 
white  sugar,  one  pint  of  milk,  three  eggs,  one  gill  of  yeast, 
half  a  spoonful  of  mace,  or  other  spice,  to  your  taste.  Mix 
well,  half  your  flour  with  the  yeast  and  milk,  and  let  it 
stand  till  perfectly  light.  Add  the  butter,  eggs,  sugar,  and 
spice  together,  and  stir  in  the  remainder  of  your  flour;  then 
gently  pour  this  to  the  first  mixture.  Let  all  stand  till  per¬ 
fectly  light ;  then  put  it  in  your  pans  and  bake. 


301.  Delicate  Cake. 

Rub  to  a  cream,  seven  ounces  of  butter  and  a  pound  of 
powdered  white  sugar  ;  then  add  the  well-beaten  whites  of 
sixteen  eggs,  half  a  nutmeg,  and  a  teaspoonful  of  rose-water 
Stir  in,  gradually,  a  pound  of  sifted  flour,  and  bake  imme¬ 
diately.  The  yolks  can  be  used  for  custards. 


302.  Jelly  Cake.  No.  1. 

Take  six  ounces  of  butter  and  eight  of  sugar,  and  rub 
them  to  a  cream  ;  stir  into  it,  eight  well-beaten  eggs,  and  a 
pound  of  sifted  flour ;  add  the  grated  rind  and  juice  of  a 
fresh  lemon,  and  turn  the  mixture  on  scolloped  tin  plates 
that  have  been  well  buttered.  The  cakes  should  not  be 
more  than  a  quarter  of  an  inch  thick  on  the  plates.  Bake 
them  immediately,  in  a  quick  oven,  till  of  a  light  brown. 
Pile  them  on  a  plate,  with  a  layer  of  jelly  or  marmalado 
on  the  top  of  each. 


116 


CAKES,  GINGERBREAD,  AND  NUTS. 


303.  Jelly  Cake.  No.  2. 

Rub  to  a  very  light  cream,  half  a  pound  of  powdered 
white  sugar,  and  half  a  pound  fresh  butter ;  stir  in,  alter¬ 
nately,  twelve  well-beaten  eggs,  and  a  pound  of  sifted  flour; 
add  a  nutmeg  and  half  a  glass  of  rose-water.  Place  a 
circular  tin  plate,  well  buttered,  on  your  griddle,  or  in  your 
stove  oven,  and  pour  on  it  a  dipper  of  the  batter,  and  bake 
it  as  you  would  a  buckwheat  cake.  Keep  it  in  good  shape. 
It  need  not  be  turned.  Bake  as  many  as  you  wish,  laying 
each  on  a  separate  plate,  and  spreading  jelly  or  marmalade 
all  over  the  top  of  it ;  then  pile  one  on  the  other,  to  the 
number  of  five  or  six,  giving  the  appearance  of  one  large 
thick  cake  ;  trim  the  edges  nicely  with  a  penknife,  and 
cover  the  top  with  powdered  sugar.  When  to  be  eaten, 
cut  in  three  cornered  slices,  as  you  would  a  pie  ;  or  in 
pointed  diamonds. 

304.  Sponge  Gingerbread. 

Take  a  piece  of  butter  of  the  size  of  a  hen’s  egg;  melt 
and  mix  it  with  a  pint  of  good  molasses,  a  quart  of  flour, 
and  a  spoonful  of  ginger.  Dissolve  a  heaping  spoonful  of 
salaeratus  in  a  tumbler  of  milk ;  strain  and  mix  it  with  the 
other  ingredients,  adding  sufficient  flour  to  roll  out  easily. 
Bake  on  flat  tins  in  a  quick  oven,  after  rolling  it  out  about 
half  an  inch  thick. 

305.  Sugar  Gingerbread. 

O  O 

Mix  with  six  ounces  of  butter,  a  pound  of  sugar;  stir  into 
this  mixture,  four  well-beaten  eggs,  with  three  teaspoonfuls 
of  ginger.  Add,  gradually,  a  pound  and  a  half  of  flour ; 
dissolve  a  teaspoonful  of  salaeratus  in  a  wineglass  of  milk ; 
stir  it  in  and  bake  immediately. 

306.  Hard  Molasses  Gingerbreaa. 

Mix  a  teacup  of  melted  butter  with  a  pint  of  molasses,  a 
quart  of  flour  and  a  spoonful  of  ginger.  Dissolve  a  spoon¬ 
ful  of  salaeratus  in  a  tumbler  of  water  ;  stir  it  in,  adding 
enough  flour  to  roll  it  out.  Bake  in  an  oven  moderately 
warm. 


CAKES,  GINGERBREAD  AND  NUTS. 


117 


307.  Soft  Molasses  Gingerbread. 

Mix  with  a  pint  of  molasses,  a  teacup  of  melted  butter,  a 
pint  of  flour,  two  well-beaten  eggs,  and  a  spoonful  of  ginger. 
The  peel  of  a  fresh  lemon  cut  into  small  strips,  is  an  im¬ 
provement.  Dissolve  in  a  tumbler  of  milk,  and  stir  in,  two 
teaspoonfuls  of  salaeratus ;  add  flour  to  make  it  of  the  con¬ 
sistency  of  unbaked  pound  cake.  Bake  about  half  an  hour 
in  deep  pans. 

308.  Ice  Cream.  See  No.  407. — Ice  Cream  without 
Cream.  See  No.  408. 

In  2  quarts  boiling  milk  stir  3  spoons  arrow-root  rubbed 
smoothly  in  cold  milk  ;  and  12  spoons  sugar,  flavoring  to 
taste.  When  cool,  add  half  pint  or  pint  cream.  Can  be  fro¬ 
zen  in  tin  pail,  very  quickly ,  if  shaken  thoroughly  and  often. 

Ice  Cream  without  Cream. — Seven  eggs ;  one  quart  of 
milk  ;  half  pound  of  sugar.  Set  all  in  a  tin  pail  in  a  kettle 
of  water.  Let  it  come  to  a  boil,  or  longer,  as  the  quantity. 

309.  Bannocks. — Love  Cakes.— Elizabeth  Cake. 

Bannocks. — Scald  with  milk  or  water  1  quart  corn-meal. 
When  cool,  add  2  spoonfuls  yeast,  1  teaspoonful  salt,  I 
egg,  and  1  quart  flour.  Let  rise.  Add  half  teaspoonful 
salaeratus,  and  fry  in  lard.  Love  Cakes. — Mix  with  12  egg 
yelks  a  glass  of  rose-water,  4  ozs.  bitter  almonds  finely 
pounded,  sugar  enough  to  make  a  batter  so  stiff  as  to  bake 
in  paper  boxes.  Moderate  oven.  Elizabeth  Cake. — Cup  of 
butter ;  three  sugar ;  one  new  milk  ;  four  eggs ;  teaspoon 
salaeratus ;  half  teaspoonful  cream  of  tartar,  4  cups  of  flour. 

310.  Soda  Cake. 

Four  cups  of  flour  ;  3  of  sugar;  1  of  butter;  1  of  milk  ; 
5  eggs;  1  teaspoonful  cream  of  tartar;  half  of  soda;  nut¬ 
meg  and  fruit  to  taste.  Put  in  milk  just  before  setting  in. 

311.  Ginger  Snaps.  No.  1. 

Take  one  pint  of  molasses,  one  teacup  of  butter,  one 
spoonful  of  ginger,  and  one  teaspoonful  of  salaeratus  ;  and 
boil  all  the  ingredients  thoroughly  ;  when  nearly  cold,  add 
as  much  flour  as  can  be  rolled  into  the  mixture. 

11 


118 


cakus,  uiPiutaumuAU,  a.\l>  nuts. 


312.  Ginger  Snaps.  No.  2. 

Mix  four  ounces  of  lard  and  four  of  butter,  melted,  with 
four  ounces  of  brown  sugar,  a  pint  of  molasses,  two  spoon¬ 
fuls  of  ginger,  and  a  quart  of  flour  ;  strain  in  two  teaspoon¬ 
fuls  of  salaeratus  dissolved  in  a  wineglass  of  milk,  adding 
sufficient  flour  for  rolling  out  thin.  Cut  into  small  cakes, 
and  bake  in  a  slow  oven. 

313.  Ginger  Cookies. 

Take  one  teacup  of  sugar,  one  of  molasses,  one  ol  but¬ 
ter,  one  egg,  one  spoonful  of  salaeratus,  one  of  ginger,  and 
one  of  vinegar ;  and  mix  them  with  seven  teacups  of  flour. 

314.  Jumbles. 

Rub  to  a  cream  a  pound  of  sugar  and  half  a  pound  of 
butter  ;  add  eight  well-beaten  eggs,  essence  of  lemon  or 
rose-water  to  the  taste,  and  flour  to  make  the  jumbles  stiflf 
enough  for  rolling  out.  Roll  out,  in  powdered  sugar,  about 
half  an  inch  wide  and  four  inches  long,  and  form  them  into 
rings,  by  joining  the  ends.  Lay  them  on  flat  buttered  tins, 
and  bake  in  a  quick  oven. 

315.  Hice  Balls.  316.  Cheap  Rice  Balls. 

Stir  in  1  quart  boiling  milk  5  spoonfuls  ground  rice  well 
washed,  6  eggs,  and  teaspoonful  salt.  Let  boil  till  it 
thickens.  Pour  in  cups  wet  in  cold  water.  Turn  them 
on  dish  garnished  with  crabapple  or  currant  jelly.  For 
sauce  :  white  sugar  mixed  with  sweet  cream,  flavored 
with  glass  of  wine  and  nutmeg  if  liked. 

Cheap  Rice  Balls. — Five  generous  spoonfuls  rice  flour  • 
salt ;  2  eggs  ;  1  spoonful  sugar.  Mix  with  little  cold  milk’ 
and  stir  in  a  quart  of  boiling  milk,  seasoned  by  boiling 
lemon  peel  in  it.  Boil  about  fifteen  minutes. 

317.  Rich  Jumbles. 

Rub  to  a  cream,  a  pound  of  butter  and  a  pound  of  sugar; 
mix  with  it,  a  pound  and  a  half  of  flour,  four  eggs,  and  very 
liUle  brandy.  Roll  the  cakes  in  powdered  sugar,  and  bake. 


BltEAU. 


12? 


351.  Brown  Bread. 

Take  equal  quantities  of  Indian  meal  and  rye  flour;  scald 
the  meal ;  when  lukewarm,  mix  in  the  flour,  adding  yeast 
and  salt,  and  kneading  as  for  other  bread.  Bake  from  two 
to  three  hours.  A  good  substitute  for  Graham  or  dispepsia 
bread. 


352.  Indian  Bread. 

Mix,  as  for  a  thick  gruel,  Indian  meal  and  cold  water ; 
stir  the  mixture  into  boiling  water ;  let  it  boil  half  an 
hour ;  stir  in  a  little  salt ;  take  it  from  the  fire  ;  let  it  re¬ 
main  till  lukewarm;  and  then  stir  in  yeast  and  Indian  meal 
till  of  the  consistency  of  common  dough.  When  light,  take 
it  out  into  buttered  pans  ;  let  it  remain  a  few  minutes,  then 
bake  it  about  two  hours  and  a  half. 


353.  Graham  Bread. 

To  be  sure  of  having  a  good  article,  send  good,  clean 
wheat  to  mill ;  have  it  ground  rather  coarsely,  without 
bolting ;  and  keep  the  meal  in  a  dry  cool  place.  Sift  it 
through  a  common  hair  sieve,  before  using  it.  This  will 
sufficiently  separate  the  grosser  particles. 

Take  six  quarts  of  this  wheat  meal,  one  teacup  of  good 
yeast,  and  six  spoonfuls  of  molasses,  and  mix  them  with  a 
pint  of  milkwarm  water  and  a  teaspoonful  of  saleeratus. 
Make  a  hole  in  the  flour,  and  stir  this  mixture  in  the  mid¬ 
dle  of  the  meal  till  it  is  like  batter.  Then  proceed  as  with 
fine  flour.  Make  it,  when  light  enough,  into  four  loaves. 
Make  vour  oven  hotter  than  for  common  bread  ;  and  bake 
about  an  hour  and  a  half.  It  is  an  excellent  article  of  diet 
for  the  dispeptic  and  the  costive,  and  for  sedentary  persons, 
and  for  children. 


354.  Corn  Meal  Bread. 

Take  a  piece  of  butter  of  the  size  of  a  hen’s  egg ;  rub  it 
into  a  pint  of  corn  meal ;  make  it  a  batter  with  two  eggs 
and  some  new  milk  ;  add  a  spoonful  of  yeast,  and  set  it  by 
the  fire  an  hour  to  rise  ;  butter  little  pans,  and  bake  it. 


128 


BREAD. 


355.  Batter  Bread. 

Take  six  spoonfuls  of  flour  and  three  of  corn  meal,  with 
a  little  salt;  sift  them,  and  make  a  thin  batter  with  four 
eggs  and  a  sufficient  quantity  of  rich  milk.  Bake  it  in  a 
quick  oven,  in  little  tin  moulds. 

356.  Mixed  Bread. 

Put  a  teaspoonful  of  salt,  and  a  spoonful  of  yeast  into  a 
quart  of  flour ;  make  it  sufficiently  soft  with  corn  meal 
gruel.  When  well  risen,  bake  it  in  a  mould.  It  is  an  ex¬ 
cellent  bread  for  breakfast.  Indifferent  flour  will  rise  bet¬ 
ter  made  with  gruel  than  with  fair  water. 

357.  Rice  Bread.  No.  I. 

Boil  six  ounces  of  rice  in  a  quart  of  water  till  dry  and 
soft ;  put  it  into  two  pounds  of  flour  and  mix  it  well ;  add 
two  teaspoonfuls  of  salt,  two  spoonfuls  of  yeast,  and  enough 
milk  or  water  to  make  it  of  a  proper  consistency.  Bake  it 
in  moulds,  when  well  risen. 

358.  Rice  Bread.  No.  2. 

Boil  a  pint  of  rice  till  soft ;  mix  it  with  two  quarts  of 
wheat  or  rice  flour  ;  when  cool,  add  six  spoonfuls  of  yeast, 
a  little  salt,  and  milk  to  reduce  it  nearly  to  the  consistency 
of  wheat  dough.  Bake  it,  when  light,  in  small  buttered 
pans. 

359.  Potato  Bread. 

Boil  thoroughly,  and  mash  fine,  mealy  potatoes  ;  add  salt 
and  a  very  little  butter ;  rub  them  with  twice  their  quantity 
of  flour ;  stir  in  your  yeast,  and  wet  up  with  lukewarm  milk 
or  water,  till  stiff  enough  to  mould  up.  It  will  rise  quick¬ 
er  than  common  wheat  bread ;  and  it  should  be  baked  as 
soon  as  risen,  for  it  soon  sours. 

360.  French  Rolls.  No.  1. 

Pour  a  quart  of  lukewarm  milk  to  a  quart  of  flour;  melt 
two  ounces  of  butter,  and  add  to  it,  with  two  eggs  and  a 
teaspoonful  of  salt ;  when  cool,  stir  in  six  spoonfuls  of 


BISCUIT. 


129 


yeast,  and  flour  till  sufficiently  stiff  to  mould  up.  Set  it  in  a 
warm  place.  When  light,  mould  it  into  small  rolls ;  lay 
them  on  flat,  buttered  tins,  and  let  them  remain  twenty 
minutes  before  baking. 

361.  French  Rolls.  No.  2. 

To  a  quart  of  sifted  flour,  add  two  well-beaten  eggs,  half 
a  pint  of  milk,  a  spoonful  of  yeast,  and  a  little  salt ;  knead 
it  well,  and  set  it  to  rise  ;  next  morning,  work  in  an  ounce 
of  butter,  mould  the  dough  into  small  rolls,  and  bake.  The 
top  crust  should  be  tender. 

362.  Dry  Butter  Biscuit. 

Take  half  a  pound  of  butter,  two  pounds  of  sifted  flour, 
half  a  pint  of  milk,  or  cold  water,  and  a  teaspoonful  of  salt; 
cut  the  butter  into  the  flour,  and  add  the  salt ;  wet  the  flour 
to  a  stiff  dough  with  the  milk,  or  water,  and  mix  it  well 
with  a  knife  ;  strew  flour  over  the  paste  board,  and  knead 
the  dough  well  ;  roll  it  out  into  a  large  thick  sheet,  and 
beat  it  hard  and  a  long  time,  on  both  sides,  with  the  rolling 
pin  ;  cut  it  out  with  a  tin  or  cup,  into  small,  round,  thick 
cakes ;  beat  each  cake  on  both  sides  with  the  pin  ;  prick 
the  cakes  with  a  fork,  and  put  them  in  buttered  pans,  and 
bake  them  of  a  light  brown  in  a  slow  oven. 

363.  Butter  Biscuit. 

Mix  a  teacup  of  melted  butter  with  two-thirds  of  a  pint 
of  milk,  (or  water,  which  is  not  so  good,)  add  a  teaspoon¬ 
ful  of  salt,  six  spoonfuls  of  milk  yeast,  or  other  yeast,  and 
stir  in  flour  till  sufficiently  stiff  to  mould  up.  The  addition 
of  two  eggs  will  improve  the  biscuit.  Place  the  dough 
where  warm  ;  when  risen,  mould  it  with  the  hand  into 
small  cakes,  and  place  them  on  flat,  buttered  tins.  Bake 
them,  after  standing  half  an  hour. 

364.  Buttermilk  Biscuit. 

Dissolve  two  teaspoonfuls  of  salaeratus  in  a  teacup  of 
sour  milk,  mix  it  with  a  pint  of  buttermilk,  and  two  tea- 
spoonfuls  of  salt;  stir  in  flour  till  sufficiently  stiff  for  mould- 

12 


130 


BISCUIT. 


ing  up.  Make  them  into  small  cakes,  and  bake  them  im¬ 
mediately. 

365.  Milk  Biscuit. 

Rub  half  a  pound  of  butter  into  three  and  a  half  pounds 
of  flour,  and  add  half  a  pint  of  yeast ;  let  it  stand  five  min¬ 
utes,  then  mix  it  pretty  stiff  with  milk  of  natural  warmth, 
and  knead  it  half  an  hour,  and  then  bake. 

366.  W ainwood  Biscuit. 

Take  a  quart  of  new  milk,  half  a  pint  of  good  yeast,  and 
a  teacup  of  molasses,  and  stir  in  flour  enough  to  make  a 
stiff  sponge  ;  let  it  rise  till  very  light ;  then  melt  three 
quarters  of  a  pound  of  butter,  and  work  it  into  the  sponge, 
adding  flour  till  quite  stiff.  Work  it  thoroughly,  mould  it 
to  your  liking,  and  put  the  biscuits  on  tin  sheets  to  rise, 
while  the  oven  is  heating. 

367.  Hard  Biscuit. 

Take  four  pounds  of  flour;  rub  three  pounds  and  a  half 
of  it  with  a  quarter  of  butter,  four  well-beaten  eggs,  and  two 
teaspoonfuls  of  salt ;  moisten  it  with  milk,  pound  it  out  thin 
with  a  rolling  pin,  and  sprinkle  a  little  of  the  reserved  flour 
lightly  over  it.  Roll  it  up  and  pound  it  out  again,  and 
sprinkle  on  more  flour.  Continue  to  repeat  this  operation 
till  you  work  in  all  the  reserved  flour  ;  then  roll  it  out  thin, 
cut  it  into  cakes  with  a  tumbler,  lay  them  on  flat,  buttered, 
tins,  and  cover  them  with  a  damp  cloth  to  prevent  their 
drying.  Bake  them  in  a  quick  oven. 

368.  Salccratus  Biscuit. 

Put  two  teaspoonfuls  of  salseratus  to  a  pint  of  sour  milk. 
If  you  have  no  sour  milk,  put  a  spoonful  of  vinegar  to  a 
pint  of  sweet  milk,  and  set  it  in  a  warm  place.  As  soon 
as  the  milk  curdles,  mix  it  with  the  salaeratus,  put  in  two 
spoonfuls  of  melted  butter,  and  flour  to  make  stiff  enough  to 
roll  out.  Mould  into  small  biscuit,  and  bake  immediately 

369.  Sponge  Biscuit. 

Mix  with  a  pint  of  lukewarm  milk,  half  a  teacup  of 
melted  butter,  three  spoonfuls  of  brewer’s  yeast,  and  a  tea- 


HOT  CAKES. 


131 


spoonful  of  salt,  and  flour  till  it  becomes  a  very  stiff  batter. 
When  ligfft,  drop  the  mixture  by  spoonfuls,  on  buttered,  flat, 
tins,  several  inches  apart.  After  remaining  a  few  min¬ 
utes,  bake  them,  till  of  a  light  brown,  in  a  quick  oven. 

370.  Potato  Biscuit. 

To  four  good  sized,  mealy  potatoes,  boiled  soft,  peeled, 
and  mashed,  add  a  piece  of  butter  as  big  as  a  hen’s  egg,  and 
a  teaspoonful  of  salt.  When  the  butter  is  melted,  put  in 
half  a  pint  of  cold  milk.  If  the  milk  sufficiently  cools  the 
potatoes,  put  in  a  gill  of  yeast,  and  flour  enough  to  make 
them  of  a  right  consistency  to  mould  up.  Place  them  where 
warm  ;  when  risen,  mould  them  up  with  the  hand ;  let  them 
remain  ten  or  fifteen  minutes,  and  bake. 

371.  Crackers. 

Rub  six  ounces  of  butter  into  two  pounds  of  flour ;  dis¬ 
solve  two  teaspoonfuls  of  salscratus  in  a  wineglass  of  milk, 
and  strain  it  on  the  flour ;  add  a  teaspoonful  of  salt,  and 
milk  sufficient  to  roll  it  out.  Peat  it  with  a  rolling  pin  for 
half  an  hour,  pounding  it  out  thin  ;  cut  it  into  cakes  with  a 
tumbler ;  bake  them  about  fifteen  minutes,  and  then  take 
them  out  of  the  oven.  When  the  rest  of  your  things  are 
baked  enough,  take  them  out,  set  in  the  crackers  again,  and 
let  them  remain  till  baked  hard  and  crispy. 

372.  Economy  Cakes. 

Bread  that  has  been  rusked,  or  that  is  old  and  sour,  can 
be  made  into  good  cakes.  Cut  the  bread  into  small  pieces, 
and  soak  it  till  very  soft,  in  cold  water  ;  drain  off  the  water, 
and  mash  the  bread  fine.  To  three  pints  of  the  pulp  add 
two  well-beaten  eggs,  three  or  four  spoonfuls  of  flour,  and 
a  little  salt.  Dissolve  a  teaspoonful  of  salaeratus  to  a  tea 
cup  of  milk,  strain,  and  stir  it  into  the  bread.  Add  milk 
till  the  batter  is  of  a  consistency  little  thicker  than  for  buck 
wheat  cakes,  and  fry  it  in  the  same  manner. 

Another  way,  which  is  very  good.  Mix  a  tumbler  ol 
wheat  flour  with  two  spoonfuls  of  yeast,  and  sufficient  cold 
water,  or  milk,  to  make  it  a  thick  batter.  When  light, 
mix  the  batter  with  the  bread,  reduced  to  a  pulp,  adding  a 


132 


HOT  CAKES. 


little  salt,  and  a  teaspoonful  of  salceratus  dissolved  in  a  little 
milk.  Fry  them  in  just  sufficient  fat  to  prevent  their  stick 
ing  to  the  pan. 

373.  Buckwheat  Cakes. 

Mix  a  quart  of  buckwheat  flour  with  a  pint  of  lukewarm 
milk,  or  water,  and  twelve  spoonfuls  of  yeast,  and  set  it  in 
a  warm  place  to  rise.  When  light,  which  will  be  in  eight 
or  ten  hours,  or  sooner  if  brewer’s  yeast  is  used,  add  a  tea¬ 
spoonful  of  salt,  and  if  sour,  a  teaspoonful  of  salaeratus  dis¬ 
solved  in  a  little  milk  and  strained.  If  too  thick,  thin  them 
with  cold  milk  and  water.  Fry  them  in  just  sufficient  fat 
to  prevent  their  sticking  to  the  frying  pan. 

374.  Green  Corn  Cakes. 

Take  a  pint  of  grated  green  corn,  three  spoonfuls  of  milk, 
and  a  teacup  of  flour ;  mix  with  them,  half  a  teacup  of 
melted  butter,  an  egg,  a  teaspoonful  of  salt,  and  half  a  tea¬ 
spoonful  of  pepper.  Drop  into  hot  butter,  by  the  spoonful, 
and  let  the  cakes  fry  eight  or  ten  minutes.  These  cakes 
are  nice  served  up  with  meat  for  dinner. 

375.  Indian  Corn  Cakes. 

Mix  a  quart  of  Indian  meal  with  a  handful  of  wheat-flour, 
stir  into  a  quart  of  warmed  milk,  a  teaspoonful  of  salt,  and 
two  spoonfuls  of  yeast ;  stir,  alternately  into  the  milk,  the 
meal  and  three  well-beaten  eggs;  when  light,  bake  as  buck¬ 
wheat  cakes  on  a  griddle,  send  them  to  the  table  hot. 
Should  the  batter  sour,  stir  in  a  little  salaeratus  dissolved  in 
luke-warm  water,  letting  it  set  half  an  hour  before  baking. 

376.  Indian  Slap  Jacks. 

Take  and  scald  a  quart  of  Indian  meal,  in  milk,  if  you 
have  it — water  will  do,  turn  it  out,  and  stir  in  half  a  pint 
of  flour,  half  a  pint  of  yeast,  and  a  little  salt.  Fry  them, 
when  light,  in  just  fat  sufficient  to  keep  them  from  sticking 
to  the  frying  pan. 

Another  nice  way.  Turn  a  quart  of  boiling  milk  or  wa¬ 
ter  to  a  pint  of  Indian  meal,  stir  in  three  spoonfuls  of  flour, 
hree  eggs,  and  two  teaspoonfuls  of  salt. 


HOT  CAKES. 


133 


377.  Journey  or  Johnny  Cakes. 

Sift  and  scald  a  quart  of  Indian  meal  with  water  enough 
to  make  a  very  thick  batter ;  add  two  or  three  teaspoonfuls 
of  salt,  and  mould  it  into  small  cakes  with  the  hands.  In 
moulding  up,  the  hands  will  need  a  good  deal  of  flouring  to 
prevent  their  sticking.  Fry  them  in  nearly  sufficient  fat  to 
cover  them.  When  brown  on  the  under  side,  turn  them. 
Cook  them  about  twenty  minutes.  When  done,  split  and 
butter  them. 

Another  way,  which  is  nice.  Put  to  a  quart  of  scalded 
Indian  meal  a  teaspoonful  of  salt,  the  same  of  salaeratus 
dissolved  in  milk,  adding  two  or  three  spoonfuls  of  wheat 
flour.  Drop  the  batter  by  spoonfuls  into  the  frying  pan. 
The  batter  should  be  very  thick,  and  there  should  be  just 
fat  sufficient  to  prevent  the  cakes  sticking  to  the  frying  pan. 

378.  Hoe  Cakes. 

Scald  a  quart  of  Indian  meal  with  just  sufficient  water  to 
make  a  thick  batter ;  stir  in  two  spoonfuls  of  butter,  and 
two  teaspoonfuls  of  salt.  Turn  it  into  a  buttered  cake  pan 
and  bake  about  half  an  hour. 

379.  Muffins. 

Take  a  quart  of  wheat  flour,  mix  it  smoothly  with  a  pint 
and  a  half  of  lukewarm  milk,  half  a  teacup  of  yeast,  two 
eggs,  a  teaspoonful  of  salt,  and  two  spoonfuls  of  lukewarm 
melted  butter.  Place  the  batter  where  warm  to  rise.  When 
light,  butter  your  muffin  cups,  pour  in  the  mixture,  and  bake 
it  till  of  a  light  brown. 

380.  Quick  Waffles. 

Take  cold  milk,  and  mix  it  with  enough  flour  to  make  a 
thick  batter.  Add  to  a  quart  of  the  flour,  six  eggs,  a  spoon¬ 
ful  of  melted  butter,  and  a  teaspoonful  of  salt — some  add 
half  a  nutmeg  and  four  ounces  of  sugar.  Bake  immediately. 

381.  Raised  Flour  Waffles. 

Stir  into  a  quart  of  flour  enough  lukewarm  milk  to  make 
a  stiff  batter — stir  it  in  gradually,  to  prevent  its  being  lumpy ; 

12* 


i34 


HOT  CAKES. 


add  two  eggs,  a  spoonful  of  melted  butter,  half  a  teacup  of 
yeast,  and  a  teaspoonful  of  salt.  Fill  your  waffle  irons  with 
the  batter,  when  risen,  and  bake  on  a  hot  bed  of  coals. 
Turn  the  waffle  irons  over,  when  they  have  been  on  the 
fire  between  two  and  three  minutes.  They  are  done 
enough  when  brown  on  both  sides.  The  waffle  irons 
should  be  very  hot,  and  well  oiled  with  lard,  before  each 
cake  is  put  in.  The  cakes  should  be  buttered  as  quick  as 
cooked.  Serve  them  up  with  fine  white  sugar  and  cinnamon. 

382.  Waffles. 

Take  half  a  pint  of  cream  and  half  a  pint  of  milk,  slightly 
warm,  add  six  eggs,  and  stir  in  gradually  a  pound  and  a 
half  of  sifted  flour. 

383.  Rice  Waffles. 

Warm  a  teacup  and  a  half  of  boiled  rice  with  a  pint  of 
milk,  mix  it  smooth,  and  take  it  from  the  fire  ;  then  stir  in 
a  pint  of  cold  milk  and  a  teaspoonful  of  salt;  add  four  well- 
beaten  eggs,  and,  gradually,  flour  enough  to  make  a  thick 
batter. 


384.  Breakfast  Rice  Cakes. 

Put  half  a  pound  of  rice  to  soak  over  night ;  boil  it  very 
soft  in  the  morning,  drain  off  the  water,  mix  it  with  four 
ounces  of  melted  butter,  and  set  it  away  to  cool.  When 
cold,  stir  it  into  a  quart  of  milk,  adding  a  little  salt ;  then 
stir  in,  alternately  six  eggs  and  half  a  pint  of  sifted  flour. 
Beat  all  well  together,  and  bake  on  the  griddle  in  cakes 
about  the  size  of  a  small  dessert  plate.  Butter  and  send 
them  to  the  table,  hot. 

Instead  of  preparing  the  rice,  cold  boiled  rice  makes  very 
nice  cakes,  mixed  and  cooked  as  the  prepared. 

385.  Wafers. 

To  the  whites  of  twelve  eggs  add  a  pint  of  flour,  two 
ounces  of  melted  butter,  and  enough  milk  to  make  a  thin 
batter,  adding  fine  loaf  sugar  to  the  taste.  Pour  into  the 
wafer  irons,  bake  quickly  without  browning,  and  roll  them 
while  hot. 


TRIFLES,  SLIT,  CURDS  AND  WIIEV. 


135 


386.  Rice  Wafers. 

Mix  four  ounces  of  melted  butter  with  a  pound  of  rico 
flour,  a  teaspoonful  of  salt,  and  a  glass  of  wine ;  stir  in  four 
well-beaten  eggs,  and  just  sufficient  milk  for  easy  rolling 
out ;  roll  out  as  thin  as  possible,  cut  into  cakes  with  a  wine¬ 
glass,  and  bake  on  buttered  tins,  in  a  moderate  oven. 

387.  Rice  Ruffs. 

Turn  sufficient  boiling  milk,  or  water,  to  a  pint  of  rice 
flour  to  make  a  thick  batter  ;  when  cold,  add  four  well- 
beaten  eggs,  and  a  teaspoonful  of  salt.  Drop  it  by  spoon¬ 
fuls  into  hot  fat. 

388.  Rice  Cakes. 

Stir  a  pint  of  rice,  boiled  soft,  into  a  pint  of  milk,  with  a 
teaspoonful  of  salt,  and  three  well-beaten  eggs ;  mix  with 
wheat  or  rice  flour  till  stiff  enough  to  fry.  If  you  prefer 
them  baked,  add  two  more  eggs,  and  sufficient  flour  for  roll¬ 
ing  out,  and  cut  them  into  cakes. 

389.  Crumpets. 

With  the  hand,  work  into  three  teacups  of  raised  dough, 
half  a  teacup  of  melted  butter,  three  eggs,  and  only  suffi-' 
cient  milk  to  leave  it  a  thick  batter ;  pour  it  into  a  buttered 
pan,  let  it  remain  a  quarter  of  an  hour,  then  put  on  the  bake 
pan  and  heat  it  so  as  to  scorch  flour.  Bake  half  an  hour. 

390.  Cream  Cakes. 

Take  a  tumbler  of  milk,  a  tumbler  of  thick  cream,  and 
four  eggs,  and  stir  in  just  sufficient  flour  to  make  them  stiff* 
enough  to  drop  on  buttered  tins.  Drop  by  spoonfuls,  seve¬ 
ral  inches  apart,  and  bake  in  a  quick  oven. 

391.  Syllabub. 

Season  some  milk  with  sugar  and  white  wine,  but  not 
enough  to  curdle  it ;  fill  your  glasses  nearly  full,  then  crown 
them  with  seasoned  whipt  cream 


136 


TRIFLES,  SLIP,  CURDS  AND  WHEY. 


392.  Floating  Island. 

Take  six  whites  of  eggs,  six  spoonfuls  of  jelly,  and  a 
pint  of  cream  sweetened  with  loaf  sugar;  beat  the  jelly  and 
the  whites  of  the  eggs  together  till  they  form  a  stiff  froth 
ihat  stands  alone.  Have  the  cream  ready  in  a  broad,  shal¬ 
low  dish.  Just  before  sending  to  the  table,  pile  up  the  froth 
in  the  centre  of  the  cream.  Some  beat  with  the  jelly  and 
eggs,  wine,  the  juice  of  lemon,  rose-water,  and  essence  of 
lemon. 

393.  Flummery. 

Put  sponge  or  savoy  cakes  in  a  deep  dish  and  turn  on 
white  wine  enough  to  make  them  quite  moist.  Make  a 
rich  boiled  custard,  using  the  yolks  of  the  eggs  only ;  when 
cool,  turn  it  over  the  cakes.  Beat  the  whites  of  the  eggs 
to  a  froth,  and  turn  them  over  the  whole. 

394.  Whip  Syllabub. 

Take  nice  sweet  cream,  to  each  pint,  put  six  ounces  of 
double  refined  powdered  white  sugar,  the  juice  and  grated 
rind  of  a  lemon,  and  half  a  tumbler  of  white  wine  ;  beat  the 
whole  well  together,  put  jelly  in  glasses,  and  cover  them 
as  fast  as  it  rises. 

395.  Ornamental  Froth  for  Blanc  Mange ,  or  Creams. 

Beat  to  a  froth  the  whites  of  four  eggs,  and  then  stir  in 
half  a  pound  of  preserved  raspberries,  cranberries,  or  straw¬ 
berries  ;  beat  the  whole  well  together,  and  turn  it  over  the 
top  of  your  blanc  mange  or  creams. 

396.  Virginia  Floating  Island. 

Fill  your  bowl  nearly  with  syllabub,  beat  the  whites  of 
six  new-laid  eggs  to  a  stiff  froth,  mix  with  it  raspberry  or 
strawberry  marmalade  enough  to  color  and  flavor  it,  lay  the 
froth  lightly  on  the  syllabub,  first  putting  in  some  slices  of 
cake ;  raise  it  in  little  mounds  and  garnish  with  something 
light. 

397.  Charlotte  Rousse. 

Take  an  ounce  of  isinglass,  quite  fine,  dissolve  it  in  a 
coffeecup  of  water,  and  let  it  simmer  slowly  until  it  is  re- 


TRIFLES,  SLIP,  CURDS  AND  WHEY.  137 

duced  to  less  than  a  quarter.  Next  take  a  stick  of  vanilla 
and  put  it  in  a  cup  and  a  half  of  milk,  sweeten  it  to  your 
taste,  and  let  it  boil  slowly  fifteen  minutes.  Then  take  the 
yolks  of  four  eggs,  beat  them  a  little,  and  when  the  milk  is 
so  cooled  that  it  will  not  cook  the  eggs,  stir  them  carefully 
in.  Put  the  milk  again  over  the  fire,  and  the  eggs ;  keep 
stirring  till  thick,  (it  must  on  no  account  boil,)  then  put  it 
through  a  sieve.  Put  the  isinglass  through  too,  but  keep 
them  separate.  Cover  the  bottom  and  sides  of  your  mould 
with  finger  biscuits,  neatly  fitted  into  each  other,  and  set 
the  mould  in  a  pail  of  ice.  Beat  a  pint  of  cream,  and  mix 
all  together,  milk,  isinglass,  and  cream,  and  pour  it  into  the 
mould  ;  cover  the  mould  and  lay  ice  over  it,  and  leave  it  in 
the  ice  three  hours.  The  cream  should  be  beaten  just  be¬ 
fore  you  are  ready  to  put  it  into  the  ice. 

398.  Apple  Snow. 

Put  twelve  good  tart  apples  in  cold  water,  and  set  them 
over  a  slow  fire  ;  when  soft,  drain  off  the  water,  strip  the 
skins  off  the  apples,  core  them,  and  lay  them  in  a  deep 
dish.  Beat  the  whites  of  twelve  eggs  to  a  stiff  froth  ;  put 
half  a  pound  of  powdered  white  sugar  to  the  apples,  beat 
them  to  a  stiff  froth,  and  add  the  beaten  eggs.  Beat  the 
whole  to  a  stiff  snow,  then  turn  it  into  a  dessert  dish,  and 
ornament  it  with  myrtle  or  box. 

399.  Trifle. 

Put  slices  of  sponge  cake,  or  nice  rolls,  at  the  bottom  of 
a  deep  dish,  wet  them  with  white  wine,  and  fill  the  dish 
nearly  to  the  top  with  rich  boiled  custard ;  season  half  a 
pint  of  cream  with  white  wine  and  sugar,  and  beat  it  to  a 
froth  ;  as  it  rises,  take  it  lightly  off  and  lay  it  on  the  cus¬ 
tard,  piling  it  up  high  and  tastily,  and  decorate  it  with  pre¬ 
serves  of  any  kind  cut  so  thin  as  not  to  bear  the  froth  down 
by  their  weight. 

400.  Slip. 

Make  a  quart  of  rich  milk  a  little  warm,  stir  into  it  about 
a  spoonful  of  prepared  rennet,  and  when  cold  it  will  be  of 
the  consistence  of  jelly.  Make  it  but  a  few  hours  before 
using.  By  standing  it  becomes  tough  and  watery.  In 


138 


BLANC  MANGES. 


summer,  set  the  dish  in  ice  after  it  has  jellied.  Eat  it  with 
powdered  sugar,  cream,  and  nutmeg. 

401.  Curds  and  Whey. 

Turn  a  quart  of  milk  to  a  jelly,  as  for  slip,  let  it  stand  till 
just  before  it  is  to  be  served,  then  take  it  up  with  a  skimmer 
and  lay  it  on  a  sieve.  When  the  whey  has  drained  off, 
dish  the  curds,  and  surround  them  with  cream.  Use  nut¬ 
meg,  sugar,  and  wine.  Very  delicious,  easily  prepared, 
and  cheap.  The  whey  drained  from  the  curds  is  an  ex¬ 
cellent  drink  for  invalids. 

402.  Isinglass  Blanc  Mange. 

Take  an  ounce  of  mild,  white,  isinglass,  pull  it  into  small 
pieces,  rinse,  and  put  them  to  a  quart  of  milk,  if  the  weather 
be  hot ;  to  three  pints,  if  it  be  cold  ;  set  the  milk  on  a  few 
coals,  stir  it  constantly  till  the  isinglass  is  dissolved, 
sweeten  it  to  the  taste,  with  double  refined  loaf  sugar,  put 
in  a  piece  of  cinnamon,  and  a  blade  of  mace,  or  a  vanilla 
bean.  Boil  it  five  or  six  minutes,  stirring  constantly. 
Strain  it,  and  fill  the  moulds  with  it,  and  let  it  remain  in 
them  till  cold.  One  bean  may  be  used  several  times.  Al¬ 
monds,  grated  lemon  rind,  wine,  and  rose-water,  may  be 
added  with  the  other  ingredients,  if  liked. 

403.  Blanc  Mange. 

Take  four  calf’s  feet,  a  pint  and  a  half  of  thick  cream, 
half  a  pound  of  crushed  loaf  sugar,  a  glass  of  wine,  half  a 
glass  of  rose-water,  and  a  teaspoonful  of  sifted  mace  ;  boil 
the  feet,  after  thoroughly  cleansed,  (such  as  have  not  been 
skinned,)  till  all  the  meat  drops  off  the  bone.  Drain  the 
liquor  through  a  colander  or  sieve,  and  skim  it  well ;  let  it 
stand  till  next  morning  to  congeal ;  then  clean  it  well  from 
the  sediment,  and  put  it  into  a  tin  or  bell-metal  kettle.  Stir 
into  it,  the  mace,  sugar,  and  the  cream,  having  been  first 
boiled  with  a  handful  of  peach  leaves,  or  an  ounce  of  broken 
bitter  almonds ;  boil  hard  five  minutes,  repeatedly  stirring 
it.  Strain  it  through  a  linen  cloth  into  a  large  bowl,  and 
add  the  wine  and  rose-water.  Set  it  in  a  cool  place  for 
three  or  four  hours,  stirring  often  to  prevent  the  cream  from 


blanc  manges. 


139 


separating  from  the  jelly.  Stir  till  cold — the  more  the  bet¬ 
ter.  Wash,  wipe  dry,  and  then  wet  your  moulds  in  cold 
water,  and  put  in  the  blanc  mange  when  it  becomes  very 
thick.  After  it  has  set  in  the  moulds  to  be  quite  firm,  loosen 
it  carefully  all  round  with  a  knife,  and  turn  it  out  on  glass 
plates.  If  you  wish  to  make  it  with  almonds,  take  an 
ounce  of  blanched  bitter  almonds  and  two  ounces  of  sweet, 
pound  them  with  rose-water,  add  them  gradually,  when  the 
mixture  is  ready  to  boil,  or  while  cooling  in  the  bowl,  stir¬ 
ring  them  well  in.  If  it  inclines  to  stick  to  the  moulds,  set 
them  for  an  instant  in  hot  water. 

404.  Calf's  Feet  Blanc  Mange. 

Boil  four  feet  in  five  quarts  of  water  till  reduced  to  one 
quart ;  strain  and  let  it  cool ;  put  it  into  a  quart  of  milk  and 
boil  it  eight  or  ten  minutes,  sweetening  it  to  the  taste ;  strain 
it,  and  fill  your  moulds.  Flavor  with  cinnamon  and  lemon 
peel  before  boiling,  or  with  peach  leaves  or  rose-water 
after  boiling. 


405.  Moss  Blanc  Mange. 

Take  three  sprigs  of  moss  well  washed,  put  it  in  one 
quart  of  cold  water,  over  the  fire  ;  let  it  remain  till  scalding 
hot,  (to  extract  the  bitter  taste,)  then  squeeze  it  dry,  put  it 
in  a  quart  of  cold  milk,  boil  the  milk  half  an  hour,  then 
strain  it  through  a  fine  sieve  ;  season  it  with  white  sugar, 
white  wine,  and  essence  of  lemon,  and  turn  it  into  the 
moulds  to  cool. 

406.  Rice  Flour  Blanc  Mange. 

Mix  four  spoonfuls  of  ground  rice,  very  smooth,  with  a 
tumbler  of  cold  milk,  and  stir  it  into  a  quart  of  boiling  milk ; 
add  the  grated  rind  of  a  lemon,  half  the  juice,  a  blade  of 
mace,  and  sweetening,  to  the  taste.  Boil  all  six  or  eight 
minutes,  stirring  it  frequently.  Set  it  from  the  fire.  When 
cool,  add  the  beaten  whites  of  three  eggs,  put  it  again  on 
the  fire,  stir  it  constantly  till  nearly  boiling  hot,  turn  it  into 
deep  cups  or  moulds,  and  let  it  remain  till  cold.  It  is  nice 
for  invalids. 


140 


CREAMS. 


407.  Ice  Cream.  See  No.  308. 

Take  a  quart  of  rich  cream  boiled  and  set  away  till  cold, 
half  a  pound  of  loaf  sugar  powdered,  the  juice  of  two  large 
lemons,  or  of  a  pint  of  raspberries  or  strawberries,  or  an 
ounce  of  bitter  almonds  blanched  and  pounded  with  rose¬ 
water.  Put  the  cream  into  a  broad  pan,  then  stir  into  it  the 
sugar  by  degrees,  till  well  mixed,  and  strain  it  through  a 
sieve.  Put  it  into  a  tin  that  has  a  close  cover,  and  set  the 
tin  in  a  tub ;  fill  the  tub  with  ice  broken  in  very  small 
pieces,  and  strew  among  the  ice  a  large  quantity  of  salt, 
being  careful  that  none  of  the  salt  get  into  the  cream. 
Scrape  the  cream  down  with  a  spoon  as  it  freezes  round 
the  edges  of  the  tin.  While  the  cream  is  freezing,  stir  in 
gradually  the  lemon  juice  or  the  juice  of  a  pint  of  mashed 
strawberries.  When  it  is  all  frozen,  dip  the  tin  in  luke¬ 
warm  water ;  take  out  the  cream  and  fill  your  glasses  just 
as  ready  to  use  it.  It  will  soon  melt.  Essence  of  lemon, 
and  the  juice  of  pine  apples,  are  nice  to  flavor  the  cream. 

408.  Ice  Cream  without  Cream.  See  No.  308. 

Where  cream  cannot  be  procured,  a  custard  made  in  the 
following  manner  may  be  substituted  : — To  a  quart  of  milk, 
add  the  beaten  yolks  of  four  eggs  and  a  vanilla  bean  or  the 
rind  of  a  lemon  ;  set  it  on  a  few  coals,  making  it  very  sweet 
with  white  sugar ;  stir  it  constantly  till  scalding  hot,  but  do 
not  let  it  boil.  Remove  it  from  the  fire,  and  take  out  the 
lemon  peel  or  bean.  When  perfectly  cold,  put  it  in  an  ice 
cream  form — if  you  have  none,  a  milk  kettle  with  a  tight 
cover  may  be  substituted.  Set  the  form  into  the  centre  of 
a  tub  that  is  large  enough  to  leave  a  space  of  five  inches 
from  the  form  to  the  outside  of  the  tub ;  fill  the  space  round 
the  form  with  alternate  layers  of  finely  cracked  ice  and 
rock  salt,  having  a  layer  of  ice  last,  and  the  whole  just  as 
high  as  the  form.  The  tub  should  be  covered  with  a  wool¬ 
en  cloth  while  the  cream  is  freezing,  and  the  form  should 
be  constantly  shaken.  If  you  wish  to  shape  the  cream, 
pour  it  into  moulds  as  soon  as  it  freezes,  set  them  in  the 
tub,  et  them  remain  till  just  before  they  are  to  be  eaten, 
ther.  dip  them  in  warm  water,  and  take  them  immediately 
out,  and  turn  them  into  dessert  dishes. 


CREAMS. 


141 


409.  Lemon  Cream. 

Pare  the  yellow  part  only  of  four  fresh  lemons  ;  soak  it 
twelve  hours  in  half  a  pint  of  cold  water,  then  add  the  juice 
of  the  lemons,  and  half  a  pint  more  of  cold  water.  Beat 
to  a  froth  the  yolks  of  three  eggs  and  the  whites  of  eight ; 
strain  the  lemon  juice  and  water,  and  mix  it  with  the  eggs; 
sweeten  it  with  double  reiined  sugar,  stir  it  till  it  grows 
thick,  then  take  it  from  the  tire— stir  it  till  cold.  Serve  it 
up  in  glasses.  Orange  cream  is  made  in  the  same  way. 

410.  Vanilla  Cream. 

Boil  a  Vanilla  bean  in  a  quart  of  rich  milk  until  suffi¬ 
ciently  flavored  ;  take  it  out,  mix  with  the  milk  eight  well- 
beaten  eggs,  and  boil  it  a  little  longer,  making  it  very  sweet, 
as  much  of  the  sugar  is  lost  in  freezing. 

411.  Strawberry ,  Raspberry ,  or  Blackberry  Cream. 

Make  a  quart  of  rich  boiled  custard,  when  cold,  pour  it 
on  a  quart  of  ripe  fruit;  mash,  pass  through  a  sieve,  sweeten, 
and  freeze  it. 

412.  Coffee  Cream 

Brown  two  gills  of  coffee,  put  it  hot,  unground,  into  a 
quart  of  sweet  rich  milk,  boil  it,  adding  the  yolks  of  eight 
eggs  ;  strain  it  through  a  sieve,  sweeten,  and  freeze  it.  If 
rightly  done  it  will  not  be  discolored.  The  coffee  may  be 
dried  and  used  for  tea. 

413.  Quince ,  Apple,  or  Pear,  Cream. 

Wash  nice  fruit,  and  boil  it  whole  till  very  tender  ;  let 
it  drain  and  cool ;  rub  it  through  a  hair  sieve ;  add  an  equal 
quantity  of  cream,  and  sweeten  it.  If  liked  colored,  a  little 
saffron  or  cochineal  may  be  added. 

414,  Peach  Cream, 

Peel  and  stone  nice  mellow  peaches  ;  put  them  in  a 
bowl ;  sprinkle  on  sugar  ;  chop  them  very  line  with  a  silver 
spoon,  or  reduce  them  to  a  smooth  pulp ;  add  as  much-rieh 

13 


142 


CKEA3IS. 


milk,  or  cream  as  you  have  peach ;  add  more  sugar,  and 
freeze  it. 

415.  Pine  Apple,  or  Citron,  Cream. 

Cut  nice  ripe  pine  apples,  or  citron  melons,  selecting  the 
best  parts,  in  small  pieces,  into  a  china  bowl,  cover  them 
with  powdered  sugar,  and  let  them  stand  several  hours  ; 
drain  off  the  sirup,  add  to  it  as  much  cream  as  it  will  fla¬ 
vor,  and  freeze  it. 

416.  Sago,  or  Barley,  Cream. 

Wash  the  sago,  or  barley,  clean  ;  put  it  on  the  fire,  with 
a  stick  of  cinnamon,  and  only  sufficient  water  to  boil  it 
thick  and  soft ;  take  out  the  stick ;  add  rich  boiled  custard 
till  it  is  of  a  proper  consistency  ;  sweeten  it,  and  serve  it 
with  nutmeg  on  the  top.  A  little  white  wine  may  be  added 
if  liked. 


417.  The  Froth. 

Sweeten  half  a  pound  of  the  pulp  of  damsons,  or  any 
kind  of  scalded  fruit,  mix  with  it  the  well-beaten  whites  of 
four  eggs,  and  beat  them  together  till  a  very  stiff  froth. 

418.  Fruit  Tart  Cream.. 

Boil  a  stick  of  cinnamon,  two  or  three  peach  leaves,  or  a 
few  bruised  almonds,  in  a  quart  of  cream  or  milk  ;  strain, 
sweeten,  and  mix  it,  when  cool,  with  three  or  four  well- 
beaten  eggs,  and  stir  it  constantly  over  the  fire  till  it  thick¬ 
ens.  It  may  be  eaten  with  stewed  apples,  damsons,  prunes, 
or  any  other  fruit. 

419.  Pink  or  Red  Currant  Cream. 

Squeeze  three  gills  of  juice  from  red  currants,  quite  ripe, 
add  to  it  nine  ounces  of  pow'dered  loaf  sugar,  and  the  juice 
of  one  lemon ;  stir  it  into  a  pint  and  a  half  of  cream,  and 
whisk  it  till  quite  thick.  Serve  it  in  a  glass  dish  or  in 
jelly  gl  asses.  It  may  be  made  of  currant  jeUv  mixed  with 
lemon  juice  and  sugar.  Raspberry  and  strawberrv  craam 
may  be  made  in  the  same  way 


VEGETABLES. 


143 


420.  To  Ornament  Creams  or  Custards. 

Take  the  whites  of  two  eggs,  and  two  spoonfuls  of  rasp¬ 
berry,  or  red  currant  sirup,  or  jelly,  and  whisk  them  to¬ 
gether  one  hour.  Lay  the  froth  in  any  form  upon  a  cream 
or  custard,  piled  up  to  imitate  rock.  It  may  be  served  in  a 
dish  by  itself,  with  cream  around  it. 

421.  White  Lemon  Cream. 

Boil  the  thin  peel  of  two  lemons  in  a  pint  of  cream,  strain 
and  thicken  it  with  the  well-beaten  yolks  of  three,  and 
the  whites  of  four,  eggs ;  sweeten  with  powdered  loaf  su¬ 
gar,  stir  till  nearly  cold,  and  put  it  in  glasses. 

422.  Lemonade  Ice. 

Wnh  a  quart  of  rich  lemonade,  mix  the  well-beaten 
whites  of  six  fresh  eggs,  and  freeze  it. 

The  juice  of  Morello  cherries,  or  of  currants,  mixed  with 
sugar  and  water,  and  prepared  in  the  same  way,  makes 
very  delicate  ices. 

423.  Vegetables. 

As  a  general  rule,  add  a  little  salt  to  the  water  in  which 
you  cook  your  vegetables,  with  the  exception  of  dried  beantf 
and  peas. 

424.  Potatoes. 

The  easiest  way  to  cook  Irish  potatoes,  is  to  put  them  in 
just  enough  boiling  water  to  cover  them,  with  the  skins  on, 
and  to  boil  them  constantly  till  done.  It  is  the  best  way  ; 
and  then  to  send  them  hot  to  the  table  with  the  skins  on, 
or  at  that  moment  taken  off.  A  plain  boiled  or  roasted  po¬ 
tato,  when  well  cooked,  is  best  and  most  healthful.  You 
thus  get  the  grateful  flavor  of  the  potato.  Potatoes  should 
not  lie  soaking  in  the  water  without  boiling,  if  you  wish 
them  mealy. 

Some  cooks  say,  pare  and  put  them  in  a  pot,  with  jus* 
boiling  water  enough  to  prevent  their  burning,  and  a  little 
salt ;  cover  them  tight,  and  boil  them  till  you  can  easily 
stick  a  fork  through  them  ;  and  if  any  water  remains,  turn 


144 


VEGETABLES. 


it  off.  and  put  the  pot  where  it  will  keep  moderately  warm 
and  let  the  potatoes  steam,  with  the  lid  off,  a  few  minutes  ; 
then  dish  them,  covering  them  with  a  cloth.  Old  and  poor 
potatoes  are  best  boiled  till  soft,  and  then  peeled  and  mashed 
line,  with  a  little  butter,  salt,  and  cream  or  milk  added,  and 
then  put  into  a  dish,  smoothed  over  with  a  knife,  a  little 
flour  sprinkled  over,  and  set  where  they  will  brown.  Cold 
prepared,  or  whole  boiled  potatoes,  are  nice  sliced,  and  fried 
with  just  sufficient  butter  or  lard  to  prevent  their  burning. 
When  brown  on  both  sides,  take  them  up,  and  salt  and 
butter  them.  Most  potatoes  will  boil  in  half  an  hour  ;  new 
ones  in  less  time.  Some  cooks  say,  put  your  potatoes  into 
cold  water  to  boil  them,  and  neither  cover  them  while  boil¬ 
ing,  nor  after  they  are  dished.  As  common  a  vegetable  as 
is  the  potato,  no  two  cooks  are  agreed  in  the  best  manner 
of  cooking  it.  The  best  and  only  satisfactory  receipt  is  : 
suit  your  own  taste. 

425.  Potato  Snoio  Balls. 

After  boiled  tender,  drain  off'  the  water,  and  let  the  pota¬ 
toes  steam  till  they  break  to  pieces  ;  take  them  up,  put  two 
or  three  at  a  time  compactly  together  in  a  strong  cloth,  and 
press  them  tight  into  a  ball,  and  lay  them  on  a  gridiron  to 
broil  till  of  a  light  brown.  Or,  mix  prepared  potatoes  with 
the  yolk  of  an  egg,  roll  them  into  balls,  flour  them  or  cover 
them  with  egg  and  bread  crums ;  fry  them  in  good  drip¬ 
pings,  or  brown  them  in  an  oven. 

426.  Fried  Potatoes ,  Apples,  and  Onions. 

Fry  brown  a  few  pieces  of  salt  pork,  and  take  them  up. 
Put  into  the  fat,  or  part  of  it,  raw  peeled  potatoes  sliced 
very  thin,  first  lying  half  an  hour  in  ice-water,  and  fry  them 
till  brown,  occasionally  stirring  them.  Fry  sliced  pleasant 
tart  apples,  and  onions,  in  the  same  manner.  Thus  pre¬ 
pared,  they  make  a  cheap,  plain,  and  good  dish.  The  pota¬ 
toes  may  be  cut  in  shavings,  like  apple-parings,  if  preferred. 

427.  Roast  Potatoes. 

Take  potatoes  of  the  same  size,  wash  and  dry  them,  put 
them  in  a  tin  Dutch  oven  or  some  convenient  toaster  ;  do 
not  burn  the  outside  before  they  are  warmed  through. 


VEGETABLES. 


145 


Roast  large  ones  about  two  hours.  They  will  roast  quicker 
if  first  parboiled. 

428.  To  Roast  Potatoes  under  Meat. 

Pare  raw  potatoes  and  salt  them  ;  put  them  in  your  drip¬ 
ping  pan  around  your  meat,  and  now  and  then  turn  them. 

429.  Potato  Croquettes. 

Take  four  large  mealy  potatoes  boiled  and  peeled,  half 
their  weight  of  butter  and  of  pounded  loaf  sugar,  two  eggs 
beaten,  half  the  grated  peel  of  a  lemon,  and  a  little  salt ; 
pound  the  potatoes  in  a  mortar  with  the  other  ingredients, 
beat  the  yolk  of  four  eggs,  roll  up  the  croquettes,  dip  them 
in  the  beaten  eggs,  and  roll  them  in  sifted  bread  crums  ; 
in  an  hour  roll  them  again,  and  fry  them  in  butter. 

430.  Sweet  Potatoes. 

Take  such  as  are  of  the  same  size,  wash  but  do  not  peel 
them  ;  boil  tender,  drain  off  the  water,  and  put  them  on  tin 
sheets  in  a  stove  till  of  a  light  brown.  Or,  cut  them  cross¬ 
wise  without  peeling,  in  slices  half  an  inch  thick  ;  broil 
them  on  a  griddle,  and  serve  them  with  drawn  butter. 

431.  Turnips. 

Take  such  turnips  as  are  white  and  smooth,  and  scrape 
them  lightly,  but  thoroughly,  rinsing  them  in  cold  water ; 
put  them  into  boiling  water  with  a  little  salt,  and  continue 
the  boiling  about  ten  minutes,  or  until  you  can  easily  force 
a  fork  into  them.  Carry  them  instantly  from  the  pot  to  the 
table  very  hot,  with  drawn  butter.  For  mashing,  turnips 
may  want  a  very  little  more  boiling,  and  perhaps  paring. 
Cook  them  perfectly  tender,  squeeze  them  quite  dry,  mash 
them  very  smooth,  butter,  salt,  and  pepper  them. 

Yellow  turnips  require  longer  cooking  than  white  ones 
If  very  large,  split  them  in  two. 

432.  Ragout  of  Turnips. 

Prepare,  as  for  boiling,  turnips  sufficient  to  fill  a  dish  ; 
put  them  into  a  stew  pan,  with  a  little  butter,  salt  and 
sugar  ;  set  them  over  a  hot  stove  ;  shake  and  turn  them  till 


146 


VEGETABLES 


of  a  good  brown  ;  add  half  a  pint  of  rich  gravy,  stew  them 
till  tender,  and  serve  them  with  the  added  gravy. 

433.  Beets. 

To  rightly  prepare  beets  for  boiling — do  not  spoil  them 
by  over-preparing  them — neither  cut  nor  scrape  them.  By 
bleeding  they  become  insipid  ;  only  wash  them.  Boil  them 
till  tender  ;  in  summer  one  hour,  in  winter  three.  The 
tops,  when  tender,  are  good  to  boil  for  greens.  Boiled 
beets  are  nice,  sliced  into  cold  spiced  vinegar,  after  remain¬ 
ing  in  it  a  few  days. 

434.  Parsnips  and  Carrots. 

If  large,  after  washing  split  them  in  two  ;  lay  them- in  a 
stew  pan  with  the  flat  side  down,  and  turn  on  boiling  water 
enough  to  cover  them.  Boil  till  tender,  or  till  you  can 
easily  thrust  a  fork  through  them  ;  take  up,  skin  and  butter 
them. 

435.  Onions. 

Peel  and  put  them  into  boiling  milk  and  water — (water 
alone  will  do,  but  it  is  not  so  good.)  When  tender,  take 
up  and  salt  them,  and  turn  a  little  melted  butter  over  them. 

4 30.  Boiled  Sweet  Corn. 

Boil  corn  on  the  cob,  if  you  wish  it  sweet.  Boil  it,  cut 
oflf  the  cob,  with  Lima  beans, for  succotash  ;  boil  it  from  fif¬ 
teen  to  thirty  minutes,  according  to  its  age. 

437.  Fried  Sweet  Corn. 

Cut  tender  corn  off  the  cob.  Put  it  in  a  pan,  and  add 
sufficient  water  to  moisten  it,  a  little  salt  and  butter,  and  fry 
to  the  liking. 

438.  Beans  of  Various  Kinds. 

Take  the  strings  off  French  or  striped  beans,  and  if  old, 
cut  off  the  edges,  and  cut  through  the  middle  of  the  beans 
lengthwise.  Boil  them  with  a  little  salt  from  twenty-five 
to  forty-five  minutes.  A  little  salteratus  boiled  with  them 
makes  them  more  healthful,  and  preserves  their  green  color. 


VEGETABLES. 


147 


Lima  beans  can  be  kept  twelve  months.  When  fresh  gath¬ 
ered,  dry  them  thoroughly  in  the  pod  ;  or  without  drying, 
pack  them  in  a  barrel  with  alternate  layers  of  salt,  having 
a  layer  of  salt  at  the  bottom.  Cover  them  quite  tight,  first 
laying  a  weight  on  them  to  press  them  compact.  Keep 
them  in  a  cool  dry  place.  Snaps  can  be  kept  in  the  same 
way.  When  used,  wash  the  pods,  lay  them  all  night  in 
fresh  water,  shell  them  in  the  morning,  and  keep  them  in 
water  till  ready  to  boil  them.  Put  them  up  as  late  in  the 
season  as  possible. 

439.  Boston  Baked  Beans. 

Take  two  quarts  of  middling  sized  white  beans,  three 
pounds  of  salt  pork,  and  one  spoonful  of  molasses.  Pick 
the  beans  over  carefully,  wash  and  turn  about  a  gallon  of 
soft  water  to  them  in  a  pot ;  let  them  soak  in  it  lukewarm 
over  night ;  set  them  in  the  morning  where  they  will  boil 
till  the  skin  is  very  tender  and  about  to  break,  adding  a  tea¬ 
spoonful  of  salaeratus.  Take  them  up  dry,  put  them  in 
your  dish,  stir  in  the  molasses,  gash  the  pork,  and  put  it 
down  in  the  dish  so  as  to  have  the  beans  cover  all  but  the 
upper  surface  ;  turn  in  cold  water  till  the  top  is  just  cov¬ 
ered  ;  bake  and  let  the  beans  remain  in  the  oven  all  night. 

Beans  are  good  prepared  as  for  baking,  made  a  little 
thinner,  and  then  boiled  several  hours  with  the  pork. 

440.  Artichokes. 

Scrape  and  put  them  in  boiling  water,  with  a  spoonful  of 
salt  to  two  dozen.  In  about  two  hours,  or  when  boiled  ten¬ 
der,  take  them  up,  salt  and  butter  each  one. 

44 1 .  Baked  Squash. 

Cut  “  Butter  Squash  ”  in  long  strips  an  inch  and  a  half 
thick,  and  bake  it  half  an  hour  in  buttered  tins. 

442.  Boiled  Squash. 

Boil  summer  squashes  whole,  if  very  tender  ;  If  not,  pare, 
quarter,  and  seed  them.  When  boiled  very  tender,  take 
them  up,  put  them  in  a  strong  cloth,  press  out  all  the  water, 
mash  them  quite  smooth,  salt  and  butter  them  to  your  taste 


148 


VEGETABLES. 


Of  a  winter  squash  the  neck  part  is  best.  Cut  it  in  pieces, 
take  off  the  rind,  tie  it  in  a  cloth,  boil  in  salt  and  water  till 
tender,  press  out  the  water,  chop  it  in  a  bowl  till  smooth 
with  a  trencher,  (the  same  for  summer  squash,)  salt  and 
butter  it. 

443.  Squashes  or  Cymlings. 

Prepare  and  boil  as  for  “  Squash  ”  ;  then  put  them  in 
a  colander,  drain  off  the  water  till  quite  dry,  rub  them  with 
a  wooden  spoon  through  the  colander,  put  them  in  a  stew 
pan  with  a  cup  of  cream,  a  piece  of  butter,  pepper  and  salt, 
and  stew  them  till  very  dry. 

444.  Greens. 

Turnip  tops,  white  mustard,  dock,  spinach,  water-cresses, 
dandelions,  cabbage-plants,  the  roots  and  tops  of  young 
beets,  all  make  nice  greens.  Boil  them,  adding  a  little  sal- 
aeratus  and  salt  to  the  water.  If  not  fresh  and  plump,  soak 
them  half  an  hour  in  salt  and  water  before  cooking:.  When 
boiled  enough  they  will  sink  to  the  bottom  of  the  pot. 

445.  Asparagus. 

Cut  off  and  reject  the  white  part  of  the  stalks  ;  cut  the 
lower  part  of  the  stalks  in  thin  slices,  if  tough,  and  boil 
them  eight  or  ten  minutes  before  putting  in  the  tops.  Lay 
the  tops  compactly  together,  tie  them  in  small  bundles,  and 
boil  from  twelve  to  twenty-five  minutes,  putting  in  the 
water  a  little  salt,  and  a  quarter  of  a  spoonful  of  salaeratus 
to  retain  their  fresh  green  color,  to  two  or  three  quarts  of 
water.  Just  before  done,  toast  a  slice  of  bread,  moisten  it 
with  some  of  the  asparagus  liquor,  lay  it  in  your  dish,  but¬ 
ter  it,  take  up  the  asparagus  carefully  with  a  skimmer,  lay 
it  on  the  toast,  remove  the  string,  salt  and  turn  a  little  drawn 
butter  over  the  whole.  Sea-kale  is  prepared  and  cooked 
in  the  same  way. 

446.  Salsify — Southern  mode. 

Scrape  and  wash  the  roots,  put  them  into  boiling  water 
with  a  little  salt.  When  sufficiently  boiled,  drain  and  place 
them  in  the  dish  without  cutting  them  up.  They  are  an 


vegetables. 


149 


a  .eellent  vegetable,  but  require  nicety  in  cooking.  Expo¬ 
sure  to  the  air,  either  in  scraping  or  after  boiling,  makes 
them  black. 

447.  Salsify  or  Vegetable  Oyster. 

After  scraping  off  the  outside,  parboil  it,  slice  it,  dip  the 
slices  into  a  beaten  egg  and  fine  bread  crums,  and  fry  in 
lard.  It  is  very  good  boiled,  and  then  stewed  a  few  min¬ 
utes  in  milk,  with  a  little  salt  and  butter.  Or,  make  a  batter 
of  wheat  flour,  milk,  and  eggs  ;  cut  the  salsify  in  thin  slices, 
first  boiling  it  tender  ;  put  them  into  the  batter  with  a  little 
salt ;  drop  the  mixture  into  hot  fat  by  spoonfuls.  Cook 
them  till  of  a  light  brown. 

448.  Peas. 

Peas  are  best  picked  and  shelled  immediately  before 
cooking.  Put  them  in  boiling  water  with  a  little  salt  and 
salceratus,  in  the  proportion  of  a  quarter  of  a  teaspoonful  to 
half  a  peck  of  peas.  Boil  them  from  twenty  to  forty-five 
minutes.  When  perfectly  tender,  take  them  up  with  a 
skimmer  ;  salt  and  butter  them  to  the  taste. 

449.  Field  Peas. 

Gather,  prepare,  and  boil  them  the  same  as  “Peas”; 
then  pour  them  into  a  colander  ;  put  some  butter  or  lard  in 
a  frying  pan  ;  when  it  boils  mash  the  peas,  fry  them  till  of 
a  light  brown  in  a  cake,  and  put  it  in  a  dish  with  the  crust 
uppermost,  and  garnish  with  thin  bits  of  fried  bacon.  They 
are  very  nice  fried  whole,  so  that  each  pea  is  distinct  from 
the  others.  But  they  must  be  boiled  less,  and  fried  with 
great  care.  Plain  boiling  is  a  very  common  way  of  cook 
ing  them.  When  dried,  cook  peas  like  dried  beans. 

450.  Cabbage  and  Cauliflowers. 

Remove  the  loose  leaves,  quarter  the  stump  end  to  the 
heart  of  the  cabbage,  wash  and  have  it  perfectly  clean,  and 
boil  it  from  half  an  hour  to  an  hour.  If  not  boiled  with 
salt  meat,  add  a  little  salt  ;  a  little  salteratus  improves  its 
color.  White  cauliflowers  are  the  best.  Take  off  the  out¬ 
side  leaves,  let  them  lie  in  cold  water  and  salt  half  an  hour, 


151) 


VEGETABLES. 


then  boil  them  from  fifteen  to  twenty-five  minutes  in  milk 
and  water,  with  a  little  salt,  or  in  clear  water.  Keep  the 
cabbage  covered  with  water.  It  will  ameliorate  the  flavor 
of  old  strong  ones,  to  boil  them  in  two  waters.  When  half 
done,  take  them  out,  and  put  them  into  a  sauce  pan  of  boil¬ 
ing  water. 

451.  Brocoli. 

The  kind  that  bears  flowers  around  the  joints  of  the 
stalks,  cut  into  convenient  lengths  for  your  dish  ;  scrape  the 
skin  from  the  stalk,  and  pick  out  such  leaves  and  flowers 
as  need  rejection  ;  tie  up  in  bunches,  and  boil  and  season 
it  like  asparagus.  The  brocoli  that  heads  at  the  top  like 
cauliflowers,  must  be  treated  like  cauliflowers. 

452.  Celeriac. 

This,  though  an  excellent  vegetable,  seems  to  be  but 
little  known.  The  stalks  of  it  can  hardly  be  distinguished 
from  celery  :  it  is  much  easier  cultivated.  The  roots  are 
nice  boiled  tender,  cut  in  thin  slices,  and  used  in  soup  or 
in  meat  pies.  Or,  scrape  and  cut  them  in  slices,  boil  till 
very  tender,  drain  off  the  water,  sprinkle  on  a  little  salt, 
turn  in  milk  sufficient  to  cover  them ;  stew  four  or  five 
minutes,  turn  into  a  dish,  and  give  them  a  little  butter. 

453.  Pickled  Eggs.  See  No.  463. 

Boil  hard,  remove  the  shells,  let  stand  in  weak  brine 
2  or  3  days  ;  put  in  jar,  and  pour  over  them  boiling  vinegar 
seasoned  with  whole  peppers,  allspice  and  ground  ginger. 
When  cold,  close  tight.  Fit  for  use  in  a  month. 

454.  Southern  Manner  of  Boiling  Rice. 

Pick  over  the  rice,  rinse  it  repeatedly  in  cold  water  till 
perfectly  clean ;  then  put  it  in  a  pot  of  boiling  water  with 
a  little  salt,  allowing  a  quart  of  water  to  a  teacup  of  rice. 
Boil  it  seventeen  minutes,  drain  off  the  water  very  close, 
set  the  pot  over  a  few  coals,  and  let  it  steam  fifteen  minutes 
with  the  lid  oft'.  The  beauty  of  rice  boiled  in  this  way  is, 
each  kernel  stands  out  by  itself,  while  it  is  perfectly  tender. 

Be  very  careful  in  the  boiling  and  steaming,  as  a  few 
moments  variation  in  the  time,  may  quite  change  its  looks. 


VEGETABLES. 


151 


The  water  should  boil  hard  when  the  rice  is  put  in,  and 
not  stop  till  turned  off  to  have  the  rice  steamed.  The  water 
the  rice  is  boiled  in  makes  good  starch  for  muslin,  if  boiled 
a  few  minutes  by  itself. 

455.  Egg  Plant. 

Purple  ones  are  best.  Take  young  fresh  ones,  pull  out 
the  stem,  parboil  them  to  take  out  the  bitter  taste,  cut  them 
in  slices  an  inch  thick  without  peeling  them,  dip  them  in 
the  yolk  of  an  egg,  and  cover  them  with  grated  bread,  and 
a  little  salt  and  pepper  ;  when  one  side  has  dried,  cover  the 
other  in  the  same  way,  then  fry  them  a  nice  brown.  They 
are  very  delicious,  tasting  much  like  soft  crabs.  The  egg¬ 
plant  may  be  dressed  thus  :  parboil  it  after  scraping  off  the 
rind  ;  cut  a  slit  the  whole  length,  and  take  out  the  seeds  ; 
fill  the  space  with  a  rich  force-meat ;  stew  it  in  well-season¬ 
ed  gravy,  or  bake  and  serve  it  up  with  gravy  in  the  dish. 

456.  Potato  Pumpkin. 

Take  one  of  a  good  color,  seven  or  eight  inches  in  diam¬ 
eter,  cut  a  piece  off  the  top,  take  out  the  seeds,  wash  and 
wipe  the  cavity,  pare  it,  and  fill  the  hollow  with  good  force¬ 
meat.  Put  the  top  on,  set  it  in  a  deep  pan  to  protect  the 
sides,  bake  it  in  a  moderate  oven,  put  it  carefully  in  the 
dish  without  breaking,  and  it  will  look  like  a  handsome 
mould. 

457.  Cucumbers. 

To  be  salutary,  they  should  be  eaten  within  twenty-four 
hours  after  picked.  Keep  them  in  cold  water,  and  fifteen 
or  twenty  minutes  before  eating  them,  pare  and  slice  them 
into  fresh  cold  water  to  take  off  the  slimy  matter.  Just  be¬ 
fore  carrying  to  the  table,  drain  off  all  the  water,  put  them 
in  a  deep  dish,  and  sprinkle  on  a  good  deal  of  pepper  and 
salt,  and  cover  them  with  vinegar.  Cucumbers  are  thought 
by  many  people  to  be  very  unhealthy  ;  but  if  properly  pre¬ 
pared,  they  will  not  be  found  any  more  so  than  most  other 
summer  vegetables. 

To  stew  cucumbers,  pare  ten  large  cucumbers,  cut  them 
in  thick  slices,  flour  them  well,  and  fry  in  butter  ;  then  put 
them  in  a  sauce  pan  with  a  teacup  of  gravy,  and  season 


152 


VEGETABLES. 


with  cayenne,  salt,  and  catsup.  Stew  them  an  hour  and 
serve  them  hot. 

458.  Salads. 

To  have  this  delicate  dish  in  perfection,  pick  your  lettuce, 
pepper-grass,  chervil,  cress,  &c.  early  in  the  morning  ; 
wash  and  lay  it  in  cold  water,  if  iced  the  better:  just  be¬ 
fore  dinner,  drain  the  water  from  your  salad,  cut  it  into  a 
bowl,  giving  the  proper  proportions  of  each  plant,  and  pre¬ 
pare  the  following  mixture.  Boil  two  fresh  eggs  ten  min¬ 
utes,  put  them  in  water  to  cool,  then  put  the  yolks  in  a 
soup-plate,  turn  on  them  a  spoonful  of  cold  water,  rub  them 
with  a  wooden  spoon  till  they  are  quite  dissolved,  and  add 
two  spoonfuls  of  oil.  Mix  it  well,  adding  one  teaspoonful 
of  salt,  one  of  powdered  sugar,  and  one  of  made  mustard. 
These  all  being  mixed  quite  smooth,  stir  in  two  spoonfuls 
of  tarragon  vinegar,  and  two  of  common.  Put  it  over  the 
salad,  and  garnish  the  top  with  the  whites  of  the  eggs  cut 
in  rings,  and  lay  around  the  edge  of  the  bowl  young  scall¬ 
ions,  they  being  the  most  delicate  of  the  onion  family.  Some 
cooks  say,  if  you  have  not  salad  oil,  melt  a  little  butter  and 
put  it  in  a  separate  dish  ;  if  turned  over  the  salad  it  will  not 
be  crispy. 

459.  Stewed  Mushrooms. 

Gather  such  as  are  grown,  but  are  young  enough  to  have 
red  gills  ;  cut  off  that  part  of  the  stem  which  grew  in  the 
earth,  wash  them  carefully,  and  take  the  skin  from  the  top  ; 
put  them  in  a  stew  pan  with  some  salt,  stew  them  till  ten¬ 
der,  thickening  them  with  a  spoonful  of  butter,  mixed  with 
one  of  brown  flour.  A  little  red  wine  may  be  added  ;  but 
the  flavor  of  the  mushroom  is  too  delicious  to  require  aid 
from  any  thing. 

460.  Broiled  Mushrooms. 

Prepare  them  as  before  directed  :  broil  them  on  a  griddle, 
and  when  done,  sprinkle  salt  and  pepper  on  the  gills,  and 
put  a  little  butter  on  them. 

461.  Tomatoes. 

If  very  ripe,  tomatoes  will  readily  skin  ;  if  not,  pour  scald¬ 
ing  water  on  them,  and  let  them  remain  in  it  lour  or  five 

O  7 


PICKLES. 


153 


minutes.  Peel  and  put  them  in  a  stew  pan  with  a  spoon¬ 
ful  of  water,  if  not  very  juicy  ;  if  so,  no  water  will  be 
required.  Put  in  a  little  salt,  stew  them  half  an  hour,  and 
then  turn  them  into  a  deep  dish  with  buttered  toast,  or  omit 
the  toast,  and  add  butter  and  pepper.  Another  way  of 
cooking  them,  which  is  considered  very  nice  by  epicures, 
is  to  put  them  in  a  deep  dish,  with  fine  bread  crums,  or  crack¬ 
ers  pounded  fine,  a  layer  of  each’  alternately ;  put  a  little 
pepper  and  salt,  and  small  bits  of  butter  on  each  layer. 
Some  cooks  add  a  little  nutmeg  and  sugar.  Place  a  layer 
of  bread  crums  on  the  top.  Bake  it  forty-five  minutes. 

462.  Mustard. 

Young  mustard  is  a  very  good  vegetable,  prepared  and 
cooked  like  other  “  Greens.”  Ground  mustard  is  best, 
fresh  made.  Mix  it  by  degrees  with  fine  salt ;  rub  them 
together  till  perfectly  smooth,  wetting  up  with  a  little  milk, 
if  it  be  eaten  immediately  ;  or  with  hot  water. 

463.  Directions  for  Pickling.  See  No.  453. 

Take  sharp  cider  vinegar  for  pickling,  but  not  the  very 
sharpest.  Use  brass  utensils,  first  thoroughly  cleaning 
them,  and  suffer  no  vinegar  to  cool  in  them,  as  the  rust 
formed  by  so  doing  is  very  poisonous.  A  good  way  is,  to 
boil  alum  and  salt  in  the  vinegar,  in  the  proportion  of  half 
a  teacup  of  salt  and  a  spoonful  of  alum,  to  three  gallons  of 
vinegar.  But  for  the  best  way  of  pickling  cucumbers,  see 
“  Cucumbers.”  Keep  pickles  in  a  cool  dry  place,  and  either 
in  glass,  stone,  or  wooden  vessels.  If  particular,  use  wide 
mouthed  glass  bottles,  or  stone  jars,  having  corks  which 
must  be  fitted  in  with  linen,  and  covered  with  bladder  or 
leather ;  and  for  taking  the  pickles  out  and  for  returning 
them,  using  a  small  wooden  spoon.  It  is  essential  to  the 
beauty  and  excellence  of  the  pickles,  that  they  be  always 
completely  covered  with  vinegar.  All  kinds  of  pickles 
should  be  stirred  up  occasionally  ;  the  soft  ones,  if  any, 
should  be  taken  out,  the  vinegar  scalded,  and  turned  back 
scalding  hot.  If  very  weak,  throw  it  away,  and  take  new 
vinegar.  Whenever  any  scum  rises,  scald  the  vinegar.  If 
you  do  not  wish  to  have  all  your  pickles  spiced,  keep  a 

14 


154 


PICKLES. 


stone  pot  of  spiced  vinegar  by  itself,  and  put  in  a  few  from 
time  to  time,  as  you  want  spiced  pickles. 

464.  Cucumbers. 

Gather  those  that  are  small  and  green,  and  of  a  quick 
growth.  Pour  on  them  boiling  hot  strong  brine,  and  let 
them  remain  in  it  twenty-four  hours  ;  take  them  out,  let 
them  dry,  and  put  them  into  sharp  vinegar.  Repeat  the 
same  process  daily,  or  as  often  as  you  wish  to  make  addi¬ 
tions.  The  same  brine  may  be  used  several  times,  pouring 
it  on  each  mess  of  cucumbers  boiling  hot,  and  letting 
them  remain  twenty-four  hours  before  taking  out,  drying, 
and  putting  into  the  vinegar.  When  you  have  done  pick¬ 
ling,  scald  the  vinegar  three  days  in  succession,  pouring  it 
on  the  cucumbers  boiling  hot.  If  necessary  add  new 
vinegar. 

465.  To  pickle  Cucumbers. 

Prepare  the  cucumbers  by  scalding  them  in  brine  ;  put 
them  into  a  mixture  of  one  part  whiskey  and  three  parts 
water  ;  secure  them  closely.  By  Christmas  they  will  be 
hard,  of  a  fine  llavor,  and  will  retain  their  original  color. 
The  liquor  will  be  excellent  vinegar  for  the  table. 

466.  Tomatoes. 

Prick  the  skins  of  fair  ripe  tomatoes  ;  spread  them  in 
layers,  and  on  each  layer  put  pounded  mace,  cloves,  and 
cinnamon,  and  pour  cold  vinegar  over  the  whole.  The 
vinegar  from  tomatoes  thus  prepared,  is  preferable  to 
catsup. 

467.  Mangoes. 

Take  green  muskmelons  as  late  in  the  season  as  possi¬ 
ble,  cut  a  small  piece  from  the  side  that  lay  next  the  ground, 
and  take  out  the  seeds.  If  the  citron  or  nutmeg  melons  are 
used  for  mangoes,  scrape  off  the  rough  part.  The  long 
common  muskmelons  are  best.  Soak  the  melons  in  salt 
and  water  three  or  four  days  ;  take  them  out,  sprinkle  the 
inside  with  powdered  cloves,  pepper  and  nutmeg  ;  fill  them 
with  fine  strips  of  horseradish,  cinnamon,  and  small  string 
beans.  Nasturtions  and  radish  tops  are  also  nice.  Fill  the 


PICKLES. 


155 


crevices  v  ifh  American  mustard  seed.  Put  back  the  piece 
of  melon  that  was  cut  off,  and  bind  the  melon  up  tight  with 
white  cotton  cloth,  sewing  it  on.  Place  the  melons  the 
covered  side  up,  in  a  stone  jar.  Boil  alum  and  salt  in  vin¬ 
egar  in  the  proportion  of  six  spoonfuls  of  salt  and  one  of 
alum,  to  three  gallons  of  vinegar,  adding  peppercorns  to  the 
liking,  and  pour  the  vinegar,  scalding  hot,  on  the  melons. 
Barberries,  or  radish  tops,  pickled  in  bunches,  are  a  nice 
garnish  for  mangoes.  The  barberries  preserve  their  natural 
color  best  by  being  first  dried.  Whenever  wanted  for  use, 
turn  boiling  vinegar  over  them,  and  let  them  lay  several 
hours  to  swell.  Pickle  mangoes  like  “  Cucumbers.” 

468.  Butternuts. 

Pick  your  butternuts  about  the  fourth  of  July,  or  not  so 
late  but  what  a  pin  can  readily  be  put  through  them  ;  lay 
them  in  salt  and  water  ten  days,  changing  the  water  every 
day ;  then  rub  off  their  coat  with  a  coarse  rough  cloth. 
For  one  hundred  nuts  make  a  pickle  of  two  quarts  of  vin¬ 
egar,  one  ounce  of  pulverized  pepper,  one  of  ginger,  half  an 
ounce  of  mace,  half  of  cloves,  half  of  nutmegs,  and  a  spoon- 
full  of  mustard  seed.  Put  the  spices  in  a  thin  muslin  bag, 
lay  it  in  the  vinegar  with  the  nuts,  and  boil  all  a  few  min¬ 
utes,  then  set  them  away. 

469.  Walnuts. 

Gather  your  nuts  in  July,  put  them  in  a  strong  brine  nine 
days,  changing  them  every  other  day  ;  take  them  out,  wipe 
them  dry  with  a  woolen  cloth,  put  them  in  cold  vinegar  and 
salt  six  weeks,  then  make  your  pickle  of  mace,  cloves,  nut¬ 
megs,  whole  pepper,  race  ginger,  garlic,  shallots,  bruised 
mustard  seed,  and  horseradish — let  it  be  very  strong.  Boil 
it,  and  when  cold,  turning  off  the  old  vinegar  from  the  nuts, 
pour  on  the  new — stop  tight. 

470.  Cabbage. 

Take  purple  cabbages  for  pickling.  Strip  off  the  loose 
leaves,  quarter  them,  put  them  in  a  keg,  sprinkle  a  great 
deal  of  salt  on  each,  and  let  them  remain  all  but  a  week. 

To  a  gallon  of  vinegar,  add  an  ounce  of  mace,  and  one 
of  peppercorns  and  cinnamon.  Cloves  and  allspice  improve 


PICKLES. 


1 56 

the  taste,  but  darken  the  color  of  the  cabbages.  Add  a 
little  alum  to  the  vinegar,  and  pour  it  boiling  hot  on  the 
cabbages,  letting  the  salt  remain.  Repeat  the  boiling  of 
the  vinegar,  and  turning  it  on  the  cabbages  six  or  seven 
times  every  two  or  three  days,  to  make  them  tender. 

471.  Cabbages  and  Cauliflowers. 

Slice  red  cabbage  into  a  colander,  and  sp?  inkle  each 
layer  with  salt ;  let  it  drain  two  days,  then  put  it  into  a  jar, 
and  cover  it  with  boiling  vinegar,  adding  a  few  slices  of  red 
beet.  Spices  may  be  boiled  in  the  vinegar  to  the  taste. 
Cauliflowers,  cut  into  bunches  and  thrown  in  after  being 
salted,  will  have  a  beautiful  red. 

472.  Peppers. 

Take  such  as  are  fresh  and  green  ;  cut  a  small  slit  in 
them  ;  take  the  seeds  out  carefully  and  neatly  with  a  small 
knife ;  and  wash  them.  Pour  weak  boiling  brine  over 
them,  and  let  them  stand  four  days,  renewing  the  brine  daily 
boiling  hot.  Chop  cabbage  fine  ;  season  it  highly  with 
cinnamon,  mace  and  cloves  ;  and  stuff  the  peppers,  adding 
nasturtions  if  liked.  Sew  them  up  nicely ;  and  turn  the 
same  sharp  vinegar  boiling  hot  over  them,  three  successive 
weeks,  adding  a  littlfe  alum  the  last. 

Tomatoes,  if  green  and  small,  are  good  pickled  with  the 
peppers. 

473.  East  India  Pickle. 

Chop  cabbage  fine,  leaving  out  the  stalks,  with  three 
onions,  a  horseradish  root,  and  two  green  peppers  to  each 
cabbage.  Soak  all  in  salt  and  water  three  or  four  days. 
Season  vinegar  very  highly  with  mace,  cloves,  cinnamon, 
and  allspice.  Add  alum  and  salt  to  the  vinegar,  and  pour 
it  on  boiling  hot,  the  brine  being  previously  turned  off.  It 
will  be  fit  to  eat  in  about  three  weeks. 

474.  French  Beans  and  Radish  Pods. 

Take  such  as  are  quite  small  and  tender  ;  throw  them 
into  salt  and  water  as  they  are  gathered,  changing  the  water 
every  four  days.  Scald  them  in  salt  and  water  ;  let  them 
remain  till  cool  ;  turn  off  the  brine,  and  pour  on  scalding 


PICKLES. 


157 


vinegar  spiced  with  mace,  allspice,  and  peppercorns.  The 
radish  top,  if  pickled  in  small  bunches,  is  a  pretty  garnish 
for  other  pickles. 

475.  Peaches  and  Apricots. 

Take  peaches,  fully  grown,  just  before  becoming  mellow. 
Let  them  lie  covered  in  a  brine  made  of  soft  water,  strong 
enough  to  bear  up  an  egg,  one  week ;  take  them  out,  wipe 
them  carefully,  with  a  soft  cloth,  place  them  in  a  pickle  jar. 
Put  to  a  gallon  of  vinegar  half  an  ounce  of  cloves,  and  half 
an  ounce  of  peppercorns,  sliced  ginger  root,  mustard  seed, 
and  a  little  salt,  and  pour  it  on  the  peaches,  boiling  hot. 
Turn  oil’  the  vinegar,  and  turn  it  on  again,  boiling  hot,  seve¬ 
ral  times. 

476.  Nasturtions. 

Put  them  when  green  and  small  in  salt  and  water,  and 
change  the  water  every  three  days.  When  done  collecting 
the  nasturtions,  pour  off  the  brine,  and  turn  on  boiling  vin¬ 
egar,  adding  a  little  alum. 

477.  Onions. 

Peel  and  boil  small  onions  in  milk  and  water  ten  minutes. 
Put  to  a  gallon  of  vinegar  half  an  ounce  of  cinnamon,  half 
an  ounce  of  mace,  a  quarter  of  an  ounce  of  cloves,  five 
spoonfuls  of  salt,  and  half  an  ounce  of  alum,  and  turn  the 
whole  boiling  hot  on  the  onions,  the  milk  and  water  being 
first  drained  from  them.  * 

478.  Gherkins. 

Put  them  in  strong  brine,  and  keep  them  where  warm. 
When  they  turn  yellow,  pour  off  the  brine,  and  turn  on  hot 
vinegar.  Keep  them  in  it  till  they  turn  green  ;  then  pour 
away  the  vinegar,  and  add  fresh  scalding  vinegar,  seasoned 
with  peppercorns,  mace,  allspice,  alum,  and  salt. 

479.  Mushrooms.  No.  1. 

Stew  them  after  peeled,  with  just  water  enough  to  pre¬ 
vent  their  sticking  to  the  bottom  of  the  pan.  Shake  them 
now  and  then,  to  prevent  their  burning.  When  tender,  take 

14* 


153 


PJCKLRS. 


them  up,  and  put  them  in  scalding  vinegar,  spiced  with 
mace,  peppercorns,  and  cloves,  adding  a  little  salt.  Bottle 
and  cork  tight,  for  long  keeping. 

480.  Mushrooms.  No.  2. 

Take  buttons,  such  only  are  fit  for  this  use,  and  rub  them 
with  a  soft  flannel  and  salt ;  sprinkle  on  a  little  salt ;  put 
them  into  a  stew  pan  with  a  little  mace  and  pepper.  As 
the  liquor  comes  out,  shake  them  well,  and  keep  them  over 
a  gentle  fire,  till  all  of  it  is  dried  in  again.  Then  put  as 
much  vinegar  into  the  pan  as  will  cover  them  ;  give  it  one 
warming,  and  turn  the  whole  into  a  glass  or  stone  jar.  They 
will  keep  two  years,  and  they  are  delicious. 

481.  Beets. 

Boil  them  sufficiently  tender  to  easily  put  a  fork  through 
them  ;  put  them  into  cold  vinegar,  with  a  little  salt,  set  them 
in  a  cool  place,  and  stir  them  often  to  prevent  any  scum 
from  rising.  Beets  should  never  be  cut  or  scraped,  till 
after  boiling. 

482.  Oysters  and  Clams. 

Take  the  oysters  from  the  liquor  ;  rinsing  off  the  pieces 
of  shell,  if  any ;  strain,  boil,  and  skim  it ;  then  put  the 
oysters  into  the  boiling  liquor,  with  whole  peppercorns, 
spice,  and  mace,  with  a  little  salt,  and  boil  all  one  minute. 
Take  the  oysters  immediately  out  of  the  liquor,  and  let 
them  cool ;  add  as  much  vinegar  as  oyster  liquor,  and  boil 
fifteen  minutes,  and  then  turn  it  hot  on  the  oysters.  Keep 
them  cool  and  air  tight,  and  they  will  retain  their  natural 
color. 

Pickle  clams  in  the  same  way,  only  boil  them  longer. 

483.  Smelts. 

Take  and  clean  two  quarts  of  smelts ;  pound,  very  fine, 
half  an  ounce  of  pepper,  half  of  nutmeg,  half  of  saltpetre, 
a  quarter  of  an  ounce  of  mace,  and  four  ounces  of  common 
salt.  Lay  the  smelts  in  rows  in  a  jar,  and  between  the 
layers  strew  the  seasoning,  with  four  or  five  bay  leaves. 
Boil  red  wine,  and  pour  over  enough  to  cover  them.  When 
cold,  tie  a  cover  over  them. 


SIRUPS.  ■» 


159 


484.  Mackerel. 

Divide  each  into  four  or  six  round  pieces.  To  six  large 
mackerel,  put  one  ounce  of  beaten  pepper,  three  nutmegs, 
a  little  mace,  and  a  handful  of  salt.  Mix  your  salt  and 
beaten  spices  together,  make  two  or  three  holes  in  each 
piece  of  mackerel,  and  put  your  seasoning  into  them,  rub¬ 
bing  them  over  with  it,  and  fry  them  brown  in  oil.  When 
cold,  put  them  in  vinegar,  and  cover  them  with  oil.  If  well 
covered,  they  will  keep  a  great  while,  and  they  are 
excellent. 

485.  Lemon  Sirup. 

Pare  off  the  yellow  part  of  the  rind  of  fresh  lemons  ; 
squeeze  out  the  juice,  strain  it,  and  to  a  pint  of  it  put  a 
pound  and  three-quarters  of  sugar.  Dissolve  the  sugar  by 
a  gentle  heat,  skim  it  till  clear,  then,  adding  the  rinds,  sim¬ 
mer  gently  eight  or  ten  minutes,  and  strain  it  through  a 
flannel  bag.  When  cool,  bottle  it,  and  seal  the  corks. 

486.  Orange  Sirup. 

Squeeze  out  and  strain  the  juice  of  fresh  oranges.  To 
a  pint  of  the  juice  add  a  pound  and  a  half  of  sugar  ;  place 
it  on  a  moderate  fire ;  put  in  the  peel  of  the  oranges  after 
the  sugar  has  dissolved,  and  set  the  sirup  where  it  will  boil 
slowly  six  or  eight  minutes ;  then  strain  it  through  a  flan¬ 
nel  bag.  Do  not  squeeze  the  bag  while  the  sirup  is  pass¬ 
ing  through,  if  you  wish  it  clear.  It  is  nice  to  flavor  pies 
and  puddings. 

487.  Blackberry  Sirup. 

Procure  the  high  blackberries  that  are  ripe  and  nice ; 
simmer  them  over  a  moderate  fire,  till  they  break  to  pieces, 
and  then  strain  them  through  a  flannel  cloth.  To  each 
pint  of  the  liquor  add  a  pound  of  white  sugar,  half  an  ounce 
of  powdered  cinnamon,  a  quarter  of  an  ounce  of  powdered 
mace,  and  two  teaspoonfuls  of  powdered  cloves.  Boil  all 
fifteen  minutes ;  strain  it,  and  when  cool  add  to  each 
pint  of  sirup,  a  wineglass  of  French  brandy.  Bottle, 
cork,  and  seal  it,  and  keep  it  where  cool.  This,  mixed  in 
tlm  ovot>ortion  of  a  wineglass  of  sirup  to  two-thirds  of  a 


100 


SWEETMEATS  AND  JELLIES. 


tumbler  of  cold  water,  is  an  excellent  remedy  for  the  dys¬ 
entery,  and  similar  complaints.  It  is  also  a  very  grateful 
summer  beverage. 

488.  Elderberry  Sirup. 

Take  berries  perfectly  ripe  ;  wash  and  strain  them  ;  put 
a  pint  of  molasses  to  a  pint  of  the  juice  ;  boil  it  twenty 
minutes,  stirring  it  constantly  ;  when  cold,  add  to  each 
quart,  a  pint  of  French  brandy.  Bottle,  and  cork  it  tight. 
It  is  an  excellent  remedy  for  a  tight  cough. 

489.  Molasses  Sirup  for  Preserving. 

Mix  eight  pounds  of  light  sugar-house  or  New  Orleans 
molasses  with  eight  pounds  of  water,  and  one  of  powdered 
charcoal ;  boil  all  twenty  minutes  and  strain  it  through  a 
flannel  bag.  When  lukewarm,  put  in  the  beaten  whites  of 
two  eggs  and  set  it  on  the  fire  ;  as  soon  as  it  boils,  take  it 
from  the  fire  and  skim  it  till  clear ;  set  it  on  the  fire  again 
and  let  it  boil  till  it  becomes  a  thick  sirup,  then  strain  it  for 
use.  This  sirup  does  very  well  to  preserve  fruit  in  for 
common  use. 

490.  Sweetmeats ,  Drinks,  <§'C. 

The  sugar  used  for  the  nicest  sweetmeats  should  be  the 
best  double  refined ;  but  if  the  pure,  amber  colored,  sugar- 
house  sirup,  from  the  West  Indies,  can  be  gotten,  it  is  far  pre¬ 
ferable.  It  never  ferments.  The  trouble  is  very  much  lessen¬ 
ed  by  having  ready  made  sirup,  in  which  it  is  only  necessary 
to  boil  the  fruit  till  clear.  All  delicate  fruit  should  be  done 
gently,  and  not  allowed  to  remain  over  half  an  hour  after 
it  begins  to  simmer,  before  it  is  laid  on  dishes  to  cool.  It 
must  be  put  in  the  sirup  again  another  half  hour.  Con¬ 
tinue  so  to  do  till  it  is  sufficiently  transparent.  The  pre¬ 
serves  are  less  liable  to  boil  to  pieces  than  if  done  by  one 
continued  boiling. 

In  preparing  sugar  for  sweetmeats,  let  it  be  quite  dis¬ 
solved  before  you  put  it  on  the  fire.  If  dissolved  in  water, 
allow  a  tumbler  of  water  to  a  pound  of  sugar.  If  you  boil 
the  sugar  before  adding  the  fruit,  it  will  be  improved  in 
clearnes  by  passing  it  through  a  flannel  bag.  Skim  off  the 
brown  scum,  all  the  time  it  is  boiling.  If  sweetmeats  are 


SWEETMEATS  AND  JELLIES. 


161 


boiled  too  long,  they  lose  their  flavor  and  become  dark. 
If  not  boiled  long  enough,  they  will  not  keep.  You  may 
know  when  jelly  is  done,  by  dropping  a  teaspoonful  cold 
into  a  glass  of  water.  If  it  spreads  and  mixes  with  the 
water,  it  needs  more  boiling ;  if  it  sinks  to  the  bottom  in  a 
lump,  it  is  done  enough.  Raspberry  jelly  needs  most  boil¬ 
ing  of  any  kind.  Black  currant  the  least. 

Keep  your  sweetmeats  cool  and  dry,  in  glass,  China,  or 
stone  jars.  Delicate  preserves  should  be  kept  in  small 
glasses  or  pots  that  will  not  hold  more  than  one  or  two 
pounds  ;  the  admission  of  air  injures  them.  Glass  is  best. 

Cover  the  top,  after  sprinkling  it  over  with  sugar,  with 
white  paper  dipped  in  hot  clarified  sugar.  It  is  far  better 
than  rum  or  brandy.  Over  the  whole  confine  a  cover  so 
close  as  to  entirely  exclude  the  air 

491.  To  Clarify  Sugar  for  Sweetmeats. 

Put  your  sugar  into  the  preserving  kettle,  pour  in  as 
much  cold  water  as  you  think  may  be  wanted  to  cover  the 
fruit  to  be  preserved  ;  a  gill  to  a  pound  of  sugar  ;  beat  the 
whites  of  eggs  to  a  froth,  allowing  one  egg  to  three  pounds 
of  sugar  ;  mix  the  whites  with  the  sugared  water  ;  set  it  on 
a  slow  fire,  stirring  the  whole  well  together  ;  then  set  it 
where  it  will  boil.  As  soon  as  it  boils  up  well,  take  it  from 
the  fire,  let  it  remain  for  a  minute,  then  take  off  the  scum ; 
set  it  back  on  the  fire,  and  let  it  boil  a  minute,  then  take 
it  off  and  skim  it  again.  Repeat  this  operation  till  the  sirup 
is  clear ;  and  put  the  fruit  in  when  it  is  cold.  The  fruit 
should  not  be  crowded  while  doing  ;  and  if  there  is  not  suffi¬ 
cient  sirup  to  cover  the  fruit,  take  it  out  of  the  sirup,  and  put 
in  more  water,  and  boil  it  with  the  sirup  before  putting  back 
the  fruit. 

492.  Directions  for  Making  Sweetmeats. 

For  preserving  most  kinds  of  fruit,  a  pound  of  sugar  to  a 
pound  of  fruit  is  sufficient.  Some  kinds  of  fruit  require 
more,  and  some  will  do  with  less,  than  their  weight  of  su¬ 
gar.  Good  brown  sugar,  if  clarified  before  putting  in  the 
fruit,  does  very  well,  for  most  kinds  of  fruit;  and  for  family 
use,  three-quarters  of  a  pound  of  sugar  to  a  pound  of  frui 
does  very  well.  The  nicest  white  sugar  needs  not  be  clari 


162 


SWEETMEATS  AND  JELLIES. 


fied.  All  kinds  of  fire-proof  ware,  except  iron  ware,  will 
do  to  preserve  in.  Enameled  kettles  of  iron  lined  with 
china,  called  preserve  kettles,  are  best.  The  fruit  should 
be  turned  out  of  the  preserving  kettle  as  soon  as  done,  and 
set  away.  It  should  be  looked  to  often,  to  see  that  it  does 
not  ferment.  Whenever  it  does,  the  sirup  should  be  turned 
off  and  scalded,  and  turned  back  while  hot. 

493.  Quince  Marmalade. 

The  fruit  should  not  be  over  ripe — not  mellow.  Gather 
it  on  a  dry  day,  and  after  a  dry  day.  Some  make  this  pre¬ 
serve,  by  covering  the  fruit  and  sugar  close  in  a  wide 
mouthed  jar,  and  then  setting  the  jar  in  a  kettle  of  cold 
water,  and  thus  boiling  the  fruit  till  tender.  This  preserves 
its  flavor. 

Wash  and  quarter  the  quinces,  without  paring;  set  them 
on  the  fire  with  just  sufficient  water  to  stew  them  ;  rub 
them  through  a  sieve,  when  soft,  and  put  to  each  pound  of 
the  pulp  a  pound  of  brown  sugar ;  set  it  on  a  few  coals, 
stew  slowly  and  stir  it  constantly.  When  it  has  simmered 
an  hour,  take  out  a  little  and  cool  it,  if  it  then  cuts  smooth, 
it  is  sufficiently  done. 

494.  Preserved  Quinces. 

Pare  and  core  your  quinces,  taking  out  the  parts  that  are 
knotty  and  defective  ;  cut  them  in  quarters,  or  round  slices ; 
put  them  in  your  preserving  kettle  ;  cover  them  with  the 
parings  and  a  very  little  water  ;  lay  a  large  plate  over  them 
to  keep  in  the  steam,  and  boil  them  till  they  are  tender. 
Take  out  the  quinces,  and  strain  the  liquor  through  a  bag. 
To  every  pint  of  liquor,  allow  a  pound  of  loaf  sugar.  Boil 
the  juice  and  sugar  together  about  ten  minutes,  skimming  it 
well ;  put  in  the  quinces  and  boil  them  gently  twenty  min¬ 
utes.  When  the  sugar  has  completely  penetrated  them, 
take  them  out,  put  them  in  a  glass  jar,  and  turn  the  juice 
over  them  warm.  Tie  them  up,  when  cold,  with  paper 
dipped  in  clarified  sugar. 

495.  Preserved  Pine  Apples. 

Having  pared  your  pine  apples,  slice  them,  and  take  oui 


sweetmeats  and  jellies. 


163 


the  core  from  the  middle  of  each  slice.  To  each  pound  of 
pine  apple  allow  a  pound  of  loaf  sugar.  Mix  half  the  su¬ 
gar  with  the  pine  apple,  and  let  them  lie  all  night,  to  extract 
the  juice  ;  then  mix  them  with  the  remaining  half  of  the  su¬ 
gar.  and  put  the  whole  in  a  preserving  kettle.  Boil  it  till 
clear  and  tender,  hut  not  till  the  slices  break.  Skim  it  well ; 
set  away  to  cool ; — or,  without  boiling,  chop  fine,  and  add 
equal  weight  of  sugar;  put  in  glass  jars,  and  seal  tight. 

496.  Preserved  Currants. 

Take  ripe  currants,  in  their  prime  ;  strip  them  off  their 
stems,  rejecting  the  bad  ones  ;  make  a  sirup  of  sugar  and 
very  little  water,  allowing  a  pound  of  sugar  to  each  pound 
of  currants,  and  let  them  boil  a  few  minutes.  In  a  few 
days  turn  the  sirup  from  them,  scald  it,  and  turn  it  back, 
while  hot,  on  the  currants.  Preserved  currants,  mixed 
with  water,  are  an  excellent  drink  in  fevers.  Dried  cur¬ 
rants  are  also  good,  made  into  a  tea,  for  the  same  use. 

497.  Preserved  Strawberries. 

To  each  pound  of  picked  strawberries,  allow  a  pound 
of  powdered  loaf  sugar.  Strew  half  of  the  sugar  over  the 
strawberries,  and  let  them  stand  in  a  cool  place  two  or  three 
hours  ;  put  them  in  a  preserving  kettle,  over  a  slow  fire,  and 
by  degrees,  strew  on  the  rest  of  the  sugar  ;  boil  them  fifteen 
or  twenty  minutes,  and  skim  them  well.  Put  them  in  wide 
mouthed  bottles,  and  when  cold,  seal  the  corks.  If  you 
wish  to  do  them  whole,  take  them  carefully  out  of  the  sirup, 
(one  by  one,)  while  boiling,  spread  them  to  cool  on  large 
dishes,  not  letting  the  strawberries  touch  each  other  ;  when 
cool,  return  them  to  the  sirup,  and  boil  them  a  little  longer. 
Repeat  this  several  times.  Keep  the  bottles  in  dry  sand. 

Gooseberries,  currants,  cherries,  grapes,  and  raspberries 
may  be  done  in  the  same  way. 

498.  Preserved  Pippins. 

Pare  and  core  some  of  the  finest ;  put  them  in  your  pre¬ 
serving  kettle,  with  some  lemon  peel  and  all  the  parings 
add  a  very  little  water,  cover  closely,  boil  till  tender,  taking 
care  that  they  do  not  burn  ;  take  out  the  apples,  spreading 
them  on  a  large  dish  to  cool ;  pour  the  liquor  into  a  bag 


164 


SWEETMEATS  AND  JELLIES. 


and  strain  it ;  put  it  in  your  kettle  with  a  pound  of  loaf  su¬ 
gar  to  a  pint  of  juice,  adding  lemon  juice  to  the  taste  ;  boil 
them  slowly  half  an  hour,  or  till  they  are  quite  soft  and 
clear ;  put  them  with  the  liquor  into  your  jar,  and  when 
quite  cold,  tie  them  up  with  clariiied,  or  with  brandy  paper. 
They  are  not  intended  for  long  keeping. 

Hard  pears  may  be  done  in  the  same  way,  either  whole 
or  halved,  flavoring  them  to  the  taste. 

499.  Preserved  Crab  Apples. 

Wash  the  apples;  cover  the  bottom  of  your  preserving 
kettle  with  grape  leaves  ;  put  them  in  ;  place  them  over  the 
fire,  with  a  very  little  water,  covering  them  closely ;  sim¬ 
mer  them  gently  till  yellow ;  take  them  out  and  spread 
them  on  a  large  dish  to  cool ;  pare  and  core  them  ;  put 
them  again  into  your  kettle,  with  fresh  vine  leaves  under 
and  over  them,  and  a  very  little  water,  and  hang  them  over 
the  fire  till  they  are  green,  but  do  not  let  them  boil.  When 
green,  take  them  out ;  allow  a  pound  of  loaf  sugar  to  a 
pound  of  apple  ;  dissolve  the  sugar  in  just  sufficient  water  ; 
put  it  over  the  fire,  when  dissolved ;  boil  and  skim  it ;  put 
in  your  apples,  and  boil  them  till  quite  clear  and  tender. 
Put  them  in  jars,  turn  the  juice  over  them,  and  when  cold, 
tie  them  up. 

500.  Preserved  Apples. 

Take  equal  weights  of  good  brown  sugar  and  of  apples ; 
peel  or  wash,  core,  and  chop  the  apples  fine  ;  allow  to  every 
three  pounds  of  sugar  a  pint  of  water ;  dissolve,  then  boil 
the  sugar  pretty  thick,  skimming  it  well ;  add  the  apples, 
the  grated  peel  of  one  or  two  lemons,  and  two  or  three 
pieces  of  white  ginger ;  and  boil  till  the  apples  look  clear 
and  yellow.  This  will  keep  years.  Crab  apples  done  in 
this  way,  without  paring,  are  next  to  cranberries. 

501.  Transparent  Apples. 

Dissolve  and  boil  a  pound  of  loaf  sugar  in  a  quart  of  wa¬ 
ter  ;  skim  it ;  put  in  select  apples,  pared,  quartered,  and 
cored,  with  the  juice  of  a  lemon,  and  let  them  boil,  uncov¬ 
ered,  till  tender. 


SWEETMEATS  AND  JELLIES. 


165 


502.  Good  Family  Apple-sauce. 

Take  two  quarts  of  water,  a  pint  of  molasses,  and  a  root 
of  race  ginger,  and  boil  all  hard  twenty  minutes.  Put  in, 
while  boiling,  a  peck  of  pared,  quartered,  and  cored  apples, 
and  boil  the  whole  moderately  an  hour  and  a  half  or  two 
hours. 

503.  Cider  Apple  Sauce.  See  Nos.  515  and  651. 

Boil  down  new  sweet  cider,  till  about  as  thick  as  molas¬ 
ses  when  cold,  strain  it  through  a  sieve,  then,  as  soon  as 
it  boils,  put  in  your  apples,  pared,  quartered,  and  cored,  and 
stew  over  a  slow  coal  tire,  till  the  fruit  is  perfectly  tender. 

504.  Black  Butter. 

Allow  to  any  kind  of  berries,  stoned  cherries,  currants, 
&ic.,  half  their  weight  of  sugar,  and  boil  till  reduced  one- 
quarter.  This  is  a  healthful  and  nice  substitute  for  butter 
for  children. 

505.  Preserved  Peaches. 

Select  the  largest  and  nicest  free-stone  peaches,  fully 
grown  but  not  mellow,  pare,  halve,  or  quarter  them  ;  crack 
the  stones,  take  out  and  break  the  kernels  ;  put  parings  and 
all  into  your  preserving  kettle,  with  a  very  little  water ; 
boil  till  tender  ;  then  take  out  and  spread  the  peaches  on  a 
large  dish  to  cool.  Strain  the  liquor  through  a  sieve  or  bag  ; 
next  day,  put  to  each  pint  of  the  liquor  a  pound  of  loaf  sugar. 
Put  the  liquor  and  sugar,  dissolved,  into  the  kettle  with  the 
peaches,  and  boil  them  slowly  till  they  are  quite  soft,  skim¬ 
ming  all  the  time;  take  the  peaches  out,  put  them  into  your 
jars,  and  turn  the  liquor  over  them  warm.  When  cold,  tie 
them  up  with  clarified  paper.  If  boiled  too  long,  they  will 
be  of  a  dark  color.  To  preserve  peaches  whole,  thrust  out 
the  stones  with  a  skewer,  and  put  in  their  place,  after  done, 
the  kernels  blanched.  Broad,  shallow,  stone  pots  keep 
large  fruit  the  best. 

8  lbs.  fruit,  and  8  sugar.  Scald  peaches,  few  at  a  time,  in 
a  little  water  with  2  lbs.  sugar.  Let  lie  in  this  thin  sirup 
2  days.  Drain  and  put  them  in  remaining  6  lbs.  of  melted 
suo-ar,  and  scald  8  or  10  minutes.  Other  fruits  same  way. 

15 


166 


SWEETMEATS  AND  JELLIES. 


506.  Peaches,  Apricots,  and  Plums,  preserved  in  Brandy. 

Take  nice  yellow  peaches,  not  too  mellow ;  put  them  in 
a  pot,  and  cover  them  with  weak  cold  lye  ;  take  them  out  in 
one  hour,  and  wipe  them  carefully  with  a  soft  cloth  to  get 
off  the  down  and  skin,  and  lay  them  in  cold  water ;  take 
their  weight  in  loaf  sugar,  adding  enough  water  to  cover  the 
fruit ;  boil  and  skim  it ;  put  in  the  peaches,  and  stew  them 
from  eight  to  fifteen  minutes ;  take  them  out  and  lay  them 
on  dishes  to  cool ;  boil  the  sirup  till  reduced  one  half ;  then 
tie  up  the  peaches  cold,  covering  them  with  equal  quanti¬ 
ties  of  sirup  and  French  brandy.  Do  apricots  in  the  same 
way,  only  let  them  stew  but  five  or  six  minutes.  Plums 
and  cherries  are  excellent  preserved  in  the  same  manner. 

507.  Preserved  Cranberries. 

Allow  to  each  pound  of  washed  cranberries,  a  pound  of 
loaf  sugar,  dissolved  in  about  a  gill  of  water,  first  boiling 
the  sugar  and  skimming  it  well  about  ten  minutes,  then  add¬ 
ing  the  cranberries.  Boil  slowly,  till  they  are  quite  soft 
and  of  a  fine  color.  Put  them  up  warm.  When  cold,  tie 
them  up.  Common  glass  tumblers  are  very  convenient  for 
preserved  small  fruits  and  jellies. 

508.  Preserved  Gages. 

T ake  equal  weights  of  gages  and  sugar ;  dissolve  the  su¬ 
gar  in  just  sufficient  water  to  cover  the  plums ;  boil  them 
slowly  in  the  sirup  ten  minutes  ;  turn  them  into  a  dish,  and 
let  them  remain  four  or  five  days  ;  boil  them  again,  till  the 
sirup  appears  to  have  entered  the  plums  ;  put  them  up  ;  in 
a  week,  turn  the  sirup  from  them,  scald  it,  turn  it  over  them 
hot ;  and,  when  cold,  tie  them  up. 

509.  Preserved  Damsons. 

Allow  for  every  pound  of  damsons  three-quarters  of  a 
pound  of  powdered  sugar  ;  put  alternate  layers  of  fruit  and 
sugar  into  jars,  or  well-glazed  earthen  pots  ;  tie  over  strong 
paper,  or  cloth,  and  set  them  in  the  oven  after  the  bread  is 
drawn,  and  let  them  stand  till  the  oven  is  cold.  The  next 


SWEETMEATS  AND  JELLIES 


167 


day,  strain  off  the  sirup,  boil  it  till  thick,  turn  it  warm  over 
the  fruit  in  jars,  and,  when  cold,  tie  up. 

510.  Preserved  Pumpkin. 

Cut  slices  from  a  nice,  high-colored  pumpkin,  and  cut 
the  slices  into  chips  about  the  thickness  of  a  dollar ;  have 
the  chips  of  an  equal  size,  six  inches  in  length,  and  an  inch 
broad.  Put  to  each  pound  of  fruit  a  pound  of  loaf  sugar. 
Pare  off  and  lay  aside  the  yellow  rind  of  some  lemons ; 
squeeze  out  the  juice,  allowing  a  gill  to  a  pound  of  pump¬ 
kin.  Put  the  pumpkin  into  a  broad  pan,  laying  the  sugar 
among  it;  turn  the  lemon  juice  over  it;  cover  the  pan,  and 
let  the  whole  set  all  night.  In  the  morning,  put  the  whole 
in  a  preserving  pan,  and  boil,  skimming  it  well,  till  the 
pumpkin  becomes  clear  and  crisp,  but  not  till  it  breaks.  It 
should  have  the  appearance  of  lemon  candy  ;  and,  if  liked, 
some  lemon  peel,  cut  in  very  fine  pieces,  may  be  added. 
About  half  an  hour’s  boiling  is  sufficient.  When  done,  take 
out  the  pumpkin,  spread  it  on  a  large  dish,  and  strain  the 
sirup  through  a  bag ;  put  it  into  jars,  turn  the  sirup  over  it, 
and  tie  up.  It  is  very  nice ;  may  be  eaten  without  cream, 
or  laid  on  puff  paste  shells  after  they  are  baked. 

511.  Preserved  Grapes. 

Allow  a  pound  of  sugar  to  a  pound  of  grapes ;  squeeze 
out  the  pulp,  and  boil  it  till  quite  soft ;  strain  it  through 
cloth  ;  to  this  add  your  sugar  and  clarify  it ;  then  throw  in 
your  skins,  and  boil  till  thick  enough  to  please. 

512.  Preserved  Pears. 

Allow  three-quarters  of  a  pound  of  sugar  to  a  pound  of 
pears.  Clarify  the  sugar,  if  brown  is  used,  then  put  in  the 
fruit,  and  boil  it  till  tender.  A  few  pieces  of  ginger,  or  fine 
ginger  tied  up  in  bags,  may  be  boiled  with  the  pears,  to  fla¬ 
vor  them.  Vergouleuse  and  choke  pears  are  the  best  for 
preserving. 

513.  Winter  Bell  Pears. 

Take  some  of  the  nicest,  put  them  in  an  iron  pot,  filling 
it  about  half  full,  cover  them  with  water,  and  boil  them. 
After  giving  them  a  thorough  boiling,  and  making  them  ten- 


168 


SWEETMEATS  AND  JEELIES. 


der,  let  them  steam  over  a  slow  fire,  covering  the  pot  close, 
to  confine  the  steam,  five  or  six  hours,  till  but  just  sufficient 
juice  to  prevent  their  burning.  If  done  right,  they  will  be 
as  red  as  cranberry  preserves,  retaining  all  the  rich  natural 
flavor  of  the  pear,  and  will  require  care  in  taking  up  to  pre¬ 
vent  their  breaking.  They  are  nice,  thus  plainly  cooked  ; 
but  if  preferred,  a  little  molasses  may  be  added  toward  the 
last. 

514.  Preserved  Cherries. 

Take  cherries  before  dead  ripe ;  allow  a  pound  of  white 
sugar  to  a  pound  of  fruit ;  dissolve  and  boil  the  sugar,  hav¬ 
ing  it  thick,  put  in  the  cherries  with  the  stems  on,  and  let 
them  boil  till  transparent.  Tie  them  up  in  glass  jars. 
The  carnation  and  common  light  red,  if  done  carefully,  will 
be  so  transparent  the  stones  may  be  seen  through  them. 

To  preserve  them  without  the  stones,  take  such  as  are 
very  ripe,  push  out  the  stone  carefully  with  a  darning  nee¬ 
dle,  make  sirup  of  the  juice,  and  then  boil  the  cherries  to  a 
thick  consistency. 

515.  Quince  and  Apple  Sauce.  See  Nos.  503,  651. 

3  lbs.  quince;  6  lbs.  apple;  6  sugar;  and  2  or  3  lem¬ 
ons.  Quarter  quinces  and  apples.  When  both  boiled  soft, 
add  sugar.  Boil  an  hour.  Boil  lemons,  sliced,  in  a  little 
water,  till  soft,  and  stir  them  in  just  before  taking  from  fire. 

516.  Preserved  Tomatoes. 

Take  tomatoes  quite  small  and  green,  and  if  fully  ripe 
they  are  nice  ;  put  them  in  cold  clarified  sirup,  with  one 
orange,  cut  in  slices,  to  every  two  pounds  of  tomatoes;  sim¬ 
mer  them  gently  two  or  three  hours,  allowing  equal  weights 
of  sugar  and  tomatoes,  and  more  than  barely  enough  water 
to  cover  the  tomatoes,  for  the  sirup. 

Another  very  nice  method  of  preserving  them  is,  allow 
two  fresh  lemons  to  three  pounds  of  the  tomatoes  ;  pare  off 
only  the  yellow  part  of  the  rind  ;  squeeze  out  the  juice,  and 
mix  the  rind  and  juice  with  enough  cold  water  to  cover  the 
tomatoes,  and  add  a  few  peach  leaves  and  powdered  ginger 
tied  up  iu  bags.  Boil  all  gently  together,  forty-five  minutes, 
take  out  the  tomatoes,  strain  the  liquor,  and  put  to  it  a  pound 
and  a  half  of  white  sugar,  for  each  pound  of  tomatoes  ;  put 


SWEETMEATS  AND  TELLIES. 


169 


in  the  tomatoes,  and  boil  them  gently  till  the  sirup  appears 
to  have  penetrated  them.  In  about  a  week,  turn  off  the 
sirup,  scald  it,  and  turn  it  back.  Thus  preserved,  tomatoes 
appear  like  West  India  sweetmeats. 

517.  Tomato  Marmalade. 

Take  full  grown  tomatoes  while  quite  green,  cut  out  the 
stems,  stew  them  till  soft,  rub  them  through  a  sieve,  set  the 
pulp  on  the  fire,  seasoned  highly  with  salt,  pepper,  pounded 
cloves,  and  garlic,  if  liked,  and  stew  all  together  till  thick. 
It  is  excellent  for  seasoning  gravies  &c.,  and  keeps  well. 

518.  Cymlings,  or  Mock  Citron. 

Cut  the  cymlings,  (Virginia  squashes,)  in  rings,  or  slips, 
and  scrape  them ;  put  them  in  strong  salt  and  water  three 
days,  then  in  fair  water  one  day,  changing  the  water  sev¬ 
eral  times ;  soak  them  in  alum  water  one  hour ;  tie  up 
oyster  shells  in  a  cloth  and  boil  them  with  the  cymlings  till 
the  fruit  is  tender,  then  take  it  up  and  put  it  back  into  the 
alum  water.  Allow  for  the  sirup,  a  pound  and  a  half  of 
loaf  sugar  to  a  pound  of  cymlings ;  boil  in  it  some  fresh 
lemon  cut  in  slices,  and  spices  to  the  taste.  When  cold, 
rinse  the  cymlings,  and  boil  them  about  three-quarters  of  an 
hour.  These  are  good  eaten  as  other  sweetmeats,  or  for 
cake,  instead  of  citron. 

Preserve  watermelon  rinds  in  the  same  manner.  Tie 
up  with  clarified  or  brandy  paper. 

519.  Raspberry ,  Blackberry ,  and  Strawberry  Jam. 

For  each  pound  of  fruit  allow  a  pound  of  sugar ;  make 
alternate  layers  of  sugar  and  berries  in  your  preserving 
dish  ;  let  them  remain  half  an  hour,  then  boil  them  slowly 
about  half  an  hour,  stirring  them  frequently.  Put  a  little  in 
a  cup,  and  set  it  in  a  dish  of  cold  water  for  trial.  Boil  till 
it  becomes  the  consistency  of  thick  jelly. 

520.  Calf's  Feet  Jelly. 

Take  four  scalded  feet,  perfectly  clean ;  boil  them  in 
four  quarts  of  water  till  reduced  to  one,  or  till  they  are  very 
tender ;  take  them  from  the  fire  and  let  them  remain  till 

15* 


170 


SWEETMEATS  AND  JELLIES. 


perfectly  cold ;  then  take  off  all  the  fat,  and  scrape  o(T  the 
dregs  that  stick  to  the  jelly.  Put  it  in  a  preserving  kettle, 
and  place  it  on  a  slow  tire.  On  melting,  take  it  from  the 
fire  ;  mix  with  it,  half  a  pint  of  white  wine,  the  juice  and 
grated  rind  of  two  fresh  lemons,  and  a  stick  of  cinnamon, 
or  blade  of  mace.  Wash  and  wipe  dry  six  eggs  ;  stir  the 
whites,  beaten  to  a  froth,  into  the  jelly  when  cold ;  bruise 
the  shells  and  add  them ;  then  set  it  on  a  few  coals  ;  when 
hot,  sweeten  to  the  taste.  Let  all  boil  slowly  fifteen  min¬ 
utes,  without  stirring  it ;  then  suspend  a  flannel  bag,  and 
let  the  jelly  drain  through  it  into  a  pitcher  or  deep  dish. 
If  it  is  not  clear,  wash  the  bag  and  pass  it  through  till  it  is 
perfectly  so.  Do  not  squeeze  the  bag.  When  transparent, 
turn  it  into  glasses,  and  set  them,  if  the  weather  is  hot,  into 
cold  water,  and  keep  them  in  a  cool  place.  It  will  keep 
but  a  few  days  in  warm  weather. 

Some  take  eight  calf’s  feet,  a  pint  of  white  wine,  three 
lemons,  the  whites  of  six  eggs,  half  an  ounce  of  cinnamon, 
half  a  pound  of  loaf  sugar,  with  only  three  quarts  of  water, 
and  proceed  in  a  similar  way,  adding  two  spoonfuls  of 
French  brandy,  and  reduce  the  whole  to  one  quart. 

A  knuckle  of  veal,  and  sheep’s  feet  make  a  nice  jelly 
When  jelly  is  perfectly  congealed,  dip  the  mould  an  instant 
into  boiling  water,  to  loosen  it. 

521.  Lemon  Jelly. 

Set  on  a  slow  fire  a  pint  of  water,  with  one  ounce  of  rins¬ 
ed  isinglass,  in  small  pieces,  and  the  rind  of  six  lemons  ;  stir 
constantly  till  the  isinglass  is  dissolved  ;  add  a  pint  of  lemon 
juice,  and  sweeten  it  to  the  taste,  with  loaf  sugar.  Boil 
all,  four  or  five  minutes  ;  color  with  the  tincture  of  saffron, 
and  pass  it  through  a  flannel  bag,  without  squeezing  it.  Fill 
your  jelly  glasses  with  it  when  partly  cool. 

P 

522.  Strawberry ,  Raspberry ,  and  Blackberry  Jelly. 

The  jellies  of  all  these  berries  are  made  in  a  similar 
manner.  Take  the  berries  when  ripe,  and  such  as  are 
prime,  mash  them,  and  let  them  drain  through  a  flannel  bag 
without  squeezing  it.  Put  to  a  pint  of  the  juice,  a  pound 
of  loaf  sugar  and  one  third  of  the  white  of  an  egg ;  set  it 


SWEETMEATS  AND  JELLIES. 


171 


on  the  fire  ;  on  boiling  up  well,  remove  it  from  the  fire  and 
skim  it  clear  ;  set  it  back  ;  if  more  scum  rises,  remove  it 
from  the  fire  again,  and  skim  it  oft’.  Boil  till  it  becomes  a 
jelly.  If,  when  cold,  on  dropping  it  into  a  tumbler  of  cold 
water  it  falls  to  the  bottom  in  solid  form,  it  is  jellied.  Tie 
up  with  clarified  or  brandy  paper. 

523.  Cranberry,  Grape,  and  Currant,  Jelly. 

W ash,  and  drain  the  fruit  till  nearly  dry ;  put  it  in  an 
earthen  jar  ;  put  the  jar  in  a  kettle  of  water  ;  set  the  kettle 
where  the  water  will  boil,  taking  care  that  none  of  it  gets 
into  the  jar.  When  the  fruit  breaks,  pour  it  into  a  flannel  bag 
to  drain,  without  squeezing  it.  When  strained,  add  to  each 
pint  of  juice,  a  pound  and  a  half  of  white  sugar,  and  half 
the  beaten  white  of  an  egg.  Boil  the  sirup  gently,  taking 
it  back  from  the  fire  as  fast  as  any  scum  rises,  and  skim  it 
clear.  After  boiling  fifteen  or  twenty  minutes,  drop  a  tea- 
spoonful  of  it,  cold,  into  a  tumbler  of  water,  to  ascertain  if 
it  is  jelly.  Jellies  are  improved  by  being  set  in  the  sun  a 
few  days.  Currant  jelly  is  best  made  of  equal  quantities 
of  white  and  red  currants.  The  juice  of  black  currants  re¬ 
quires  but  about  half  the  sugar,  and  half  the  time  to  boil  it 
that  the  red  does. 

524.  Apple  and  Quince  Jelly.  See  page  194. 

Crab  apples  make  the  nicest  apple  jelly.  Wash  them, 
cut  out  the  defects,  the  stem,  the  blossom  end,  and  the 
seeds,  quartering  the  apples,  but  neither  pare  them,  nor 
take  out  the  hulls  ;  lay  them  in  your  preserving  kettle  ;  and 
put  to  them  just  sufficient  water  to  cover  them.  Boil  till 
soft,  but  not  till  they  break.  Drain  off  the  water  through 
a  colander  ;  mash  the  apples  with  the  back  of  a  spoon  ;  put 
them  in  a  jelly  bag,  place  a  deep  dish  under  it,  and  squeeze 
out  the  juice.  To  every  pint  of  juice,  allow  a  pound  of  loaf 
sugar;  boil  slowly,  skimming  it  well,  about  ten  or  twenty 
minutes,  or  until  it  is  a  jelly.  Dip  it  out  while  boiling,  with 
a  silver  spoon,  into  your  tumblers  and  moulds  ;  cover  with 
a  prepared  paper,  and  tie  another  paper  close  over  the  glass 
Quince  jelly  is  made  in  the  same  way.  Pippins  and  bell¬ 
flowers  make  good  jelly.  Add  lemon  peel  if  you  like. 


172 


COMMON  DRINKS. 


525.  Molasses  Candy. 

Take  two  quarts  of  West  India  molasses,  one  pound  of 
brown  sugar,  and  the  juice  of  two  large  lemons,  or  a  tea¬ 
spoonful  of  strong  essence  of  lemon ;  mix,  and  boil  the 
molasses  and  sugar  three  hours,  over  a  moderate  fire,  (when 
done  it  will  cease  boiling,  and  be  crisp  when  cold.)  While 
boiling,  stir  it  frequently,  inserted  in  a  tin  pail.  After 
boiling  two  hours  and  a  half,  stir  in  the  lemon  juice.  It 
will  be  improved  by  grating  in  the  yellow  part  of  the  rind 
so  fine  as  not  to  be  visible  when  boiled.  If  the  lemon  is 
put  in  too  soon,  all  the  taste  will  be  boiled  out.  When  it 
is  quite  done,  butter  a  square  tin  pan,  and  turn  the  mixture 
in  to  cool.  If  you  prefer  the  candy  with  ground  nuts,  roast 
a  quart  of  them,  shell  and  blanch  them,  and  stir  them  in 
gradually,  a  few  minutes  before  you  take  it  from  the  fire 
Almonds  may  be  blanched,  cut  in  pieces,  and  stirred  in  raw, 
when  the  sugar  and  molasses  have  just  done  boiling.  If 
you  wish  to  make  it  yellow,  take  some  out  of  the  tin  pan 
while  it  is  yet  warm,  and  pull  it  out  into  a  thick  string,  be¬ 
tween  the  thumb  and  fore-finger  of  both  hands.  Extend 
your  arms  widely  as  you  pull  the  candy  backwards  and 
forwards.  By  repeating  this  a  long  time,  it  will  gradually 
become  of  a  light  yellow  color,  and  of  a  spongy  consistency. 
When  it  is  quite  yellow,  roll  it  into  sticks,  twist  two  sticks 
together,  and  cut  them  off  smoothly  at  both  ends.  Or  you 
may  variegate  it  by  twisting  together  a  stick  that  is  quite 
yellow  and  one  that  remains  brown. 

526.  Coffee. 

Old  Java  and  Mocha  are  the  best  kinds.  Coffee  should 
be  dried  in  an  iron  pot,  over  a  moderate  fire,  for  some  hours 
before  it  is  roasted.  Hang  the  pot  so  high  as  not  to  burn 
it.  After  drying  three  or  four  hours,  place  it  on  a  hot  bed 
of  coals,  and  stir  it  constantly  until  roasted  enough,  which 
is  determined  by  biting  one  of  the  lightest  colored  kernels. 
If  brittle,  pronounce  the  whole  done.  Put  into  two  or  three 
pounds  a  bit  of  butter  as  big  as  a  walnut,  before  taking  it 
off.  Box  it  tight,  immediately,  to  keep  in  the  steam.  A 
coffee  roaster  is  the  best  thing  to  roast  coffee  in.  It  con¬ 
fines  the  fine  aromatic  flavor  of  the  coffee,  which  otherwise 


COMMON  DRINKS. 


173 


escapes  with  the  steam.  For  good  common  coffee,  allow 
from  one  to  two  spoonfuls,  ground,  to  a  pint  of  water.  Pour 
the  water  on  boiling  hot,  and  boil  it  in  a  coffee  pot,  from 
twenty  to  twenty-live  minutes.  It  will  not  taste  fresh  and 
lively,  if  boiled  longer.  Let  it  stand,  after  removed  from 
•the  fire,  four  or  five  minutes  to  settle,  then  turn  it  oft'  care¬ 
fully  from  the  grounds,  into  an  urn  or  coffee  pot.  When 
the  coffee  is  put  on  the  fire  to  boil,  put  a  piece  of  isinglass, 
or  fish  skin,  the  size  of  a  dime,  into  it,  or  the  white  and 
shell  of  an  egg,  for  two  quarts  of  coffee.  Many  dislike  to 
fine  coffee  with  fish  skin,  thinking  it  imparts  an  unpleasant 
taste  ;  but  it  will  not,  if  prepared  properly.  Take  the  skin 
from  mild  codfish  that  has  not  been  soaked,  as  soaking  de¬ 
stroys  its  effects ;  rinse  it  in  cold  water,  and  dry  it  perfectly, 
it  may  be  done  in  the  oven  after  drawing  the  bread ;  when 
dry,  cut  it  into  pieces  of  the  size  of  a  dime,  and  keep  them 
in  a  paper  bag  for  use.  Put  one  of  these  dime-pieces  into 
from  a  quart  to  two  quarts  of  coffee,  when  you  set  it  on  the 
fire  to  boil.  If  you  cannot  get  cream  for  your  coffee,  boil 
the  coffee  with  less  water,  and  weaken  it  with  boiling  milk, 
when  served  out  in  cups. 

Some  cooks  say,  allow  two  spoonfuls  of  fresh  roasted 
coffee  for  each  person  ;  grind  it  just  before  making;  put  it 
in  a  basin,  and  break  into  it  the  white,  yolk,  and  shell  of 
one  egg ;  mix  it  up  with  a  spoon  to  the  consistency  of  a 
thick  pulp;  put  warm,  not  boiling,  water  in  the  coffee  pot; 
place,  and  let  it  stand  on  the  fire,  till  it  boils  up  and  breaks 
three  times.  Then  take  it  off  and  let  it  stand  a  few  min¬ 
utes,  and  it  will  be  as  clear  as  amber,  and  the  egg  will  give 
it  a  rich  taste. 

527.  French  Method  of  Preparing  Coffee. 

Divide  the  quantity  to  be  roasted  into  two  parts  ;  roast 
one  part  in  a  coffee  roaster,  turn  it  constantly,  till  the  coffee 
is  the  color  of  dried  almonds,  and  has  lost  one  eighth  of  its 
weight.  Roast  the  other  part,  till  the  color  of  chestnuts, 
and  it  has  lost  one-fifth  of  its  weight.  Roast  and  grind 
your  coffee  the  day  it  is  to  be  used ;  mix  the  two  parts,  and 
grind  them  in  a  coffee  mill.  To  two  ounces  of  ground  coffee 
put  four  cups  of  cold  water ;  draw  this  off,  and  set  it  one 


174 


COMMON  DRINKS. 


side.  Put  to  the  same  coffee,  three  cups  of  boiling  water; 
draw  this  off  and  add  it  to  the  cold  infusion.  When  wanted, 
heat  it  quickly,  in  a  silver  coffee  pot.  Do  not  let  it  boil , 
the  perfume  will  be  lost  by  evaporation.  Do  not  make  the 
coffee  in  a  tin  vessel.  Make  it  in  China,  delft-ware,  or  in 
silver. 


528.  Coffee  Cream . 

Mix  three  cups  of  nice  clear  coffee,  and  sugar  to  the 
taste,  and  boil  with  a  pint  of  cream  till  reduced  about  one 
third. 


529.  Cocoa  Shells. 

Put  your  shells  soaking  over  night ;  then  boil  them  in 
the  same  water  in  the  morning.  They  are  healthful  and 
cheap. 

530.  Chocolate. 

Allow  to  each  square,  or  spoonful,  of  fine  scraped  choco¬ 
late,  about  a  pint  of  water  ;  boil  from  fifteen  to  twenty  min¬ 
utes,  then  add  cream,  or  milk,  and  sugar  to  the  taste,  and 
boil  it,  uncovered,  about  ten  minutes  longer. 

531.  Tea. 

Scald  the  tea-pot,  and  put  in  a  teaspoonful  to  a  person,  il 
the  tea  is  strong ;  if  it  is  a  weak  kind,  put  in  more  ;  turn 
on  just  sufficient  boiling  water  to  cover  your  tea,  and  let  it 
steep — green  tea,  five  or  six  minutes,  (if  longer  it  will  not 
be  lively,)  and  black  tea,  ten  or  twelve  minutes.  Fill  up 
your  tea-pot  with  boiling  water,  on  carrying  it  to  the  table  ; 
and  keep  your  tea-kettle  boiling,  to  fill  up  your  tea-pot  as 
it  may  want — careful  not  to  have  smoky  tea.  Black  tea  is 
more  healthful  than  green.  Hyson  and  souchong,  half  and 
half,  is  a  pleasanter  and  more  healthful  beverage,  for  such  as 
drink  strong  tea,  than  green  alone. 

532.  Eau  Sucre. 

Sweeten  boiling  water  with  sugar  to  your  taste.  This 
beverage  is  considered  soporific  ;  is  good  for  weak  nerves ; 
and  is  much  used  by  French  ladies. 


COMMON  DRINKS. 


175 


533.  Currant  Wine. 

Mix  one  quart  of  strained  currant  juice,  with  two  quarts 
of  water,  and  three  pounds  of  sugar.  After  stirring  the 
whole  together,  let  it  rest  twenty-four  hours  ;  then  skim, 
and  set  it  in  a  cool  place,  where  it  will  ferment  slowly.  At 
the  end  of  three  or  four  days,  or  when  fermentation  has 
about  ceased,  close  up  the  barrel  tight,  which  should  be  full. 
When  it  becomes  clear,  bottle  it. 

534.  Grape  Wine. 

To  each  gallon  of  bruised  perfectly  ripe  grapes,  add  a 
gallon  of  water,  and  let  the  whole  stand  a  week ;  then  draw 
off  the  liquor,  and  put  to  every  gallon  three  pounds  of  lump 
sugar.  When  fermentation,  in  a  temperate  situation,  is 
about  over,  stop  it  close.  In  about  six  months  bottle  it. 

535.  To  Mull  Wine. 

Put  a  teaspoonful  of  powdered  cloves  and  cinnamon  to  a 
pint  of  water  ;  place  it  where  it  will  boil ;  then  separate  the 
yolks  and  whites  of  three  eggs,  and  beat  the  yolks  with  a 
spoonful  of  powdered  sugar.  When  the  water  boils,  turn 
it  on  the  yolks  and  sugar  ;  add  a  pint  of  wine,  and  pour  the 
beaten  whites  of  the  eggs  over  the  whole. 

536.  Ginger  Wine. 

To  three  gallons  of  water,  put  three  pounds  of  sugar, 
and  four  ounces  of  race  ginger,  washed  perfectly  clean  ; 
boil  them  one  hour,  and  then  strain  through  a  sieve.  When 
lukewarm,  put  it  in  a  cask  with  three  lemons  cut  in  slices, 
and  half  a  pint  of  beer  yeast.  Mix  it  well  together,  and 
make  the  cask  tight.  After  fermenting  about  a  week,  or 
till  clear,  bottle  it.  It  may  then  be  used  in  about  ten  days 

537.  Orgeat. — An  Excellent  Refreshment  for  Parties. 

Boil  two  quarts  of  milk  with  a  stick  of  cinnamon,  and  let 
it  stand  to  be  quite  cold,  taking  out  the  cinnamon.  Blanch 
four  ounces  of  the  best  sweet  almonds ;  pound  them  in  a 
marble  mortar,  with  a  little  rose-water ;  mix  them  v  ell 


170 


COMMON  DRINKS. 


with  the  milk  ;  sweeten  it  to  your  taste  ;  let  it  boil  only  a 
few  minutes  ;  strain  it  through  a  very  fine  sieve  till  quite 
smooth,  and  free  from  the  almonds  ;  and  serve  it  up  either 
cold  or  lukewarm,  in  handled  glasses. 

538.  Sherbet. 

Boil  in  three  pints  of  water,  six  or  eight  stalks  of  green 
rhubarb,  and  four  ounces  of  raisins  or  figs ;  when  the  wa¬ 
ter  has  boiled  about  half  an  hour,  strain  it,  and  mix  it  with 
a  teaspoonful  of  rose-water,  and  orange  or  lemon  sirup  to 
the  taste.  Drink  it  cold. 

539.  Cherry  Shrub. 

Pick  ripe  Morello  cherries  from  the  stem ;  put  them  in 
an  earthen  pot ;  place  that  in  an  iron  pot  of  water  ;  boil  till 
the  juice  is  extracted;  strain  it  through  a  cloth  thick  enough 
to  retain  the  pulp,  and  sweeten  it  to  your  taste.  When 
perfectly  clear,  bottle  it,  sealing  the  cork.  By  first  putting 
a  gill  of  brandy  into  each  bottle,  it  will  keep  through  the 
summer.  It  is  delicious  mixed  with  water. 

540.  Currant  Shrub. 

To  a  pound  of  sugar,  add  a  pint  of  strained  currant  juice ; 
boil  it  gently  eight  or  ten  minutes,  skimming  it  well ;  take  it 
off;  and  when  lukewarm,  add  half  a  gill  of  brandy  to  eve¬ 
ry  pint  of  shrub.  Bottle  tight. 

541.  Raspberry  Shrub. 

Put  one  quart  of  vinegar  to  three  quarts  of  ripe  raspber¬ 
ries  ;  after  standing  a  day,  strain  it,  adding  to  each  pint  a 
pound  of  sugar,  and  skim  it  clear,  while  boiling  about  half 
an  hour.  Put  a  wineglass  of  brandy  to  each  pint  of  the 
shrub,  when  cool.  Two  spoonfuls  of  this  mixed  with  a 
tumbler  of  water,  is  an  excellent  drink  in  fevers. 

542.  Lemon  Shrub. 

Tate  a  thin  rind  off  from  fresh  lemons;  squeeze  out 
and  strain  the  juice ;  put  to  a  pint  of  it,  a  pound  of  sugar 


COMMON  DRINKS 


177 


broken  in  small  pieces  ;  take  for  each  pint  of  the  sirup  three 
spoonfuls  of  brandy,  and  soak  the  rind  of  the  lemon  in  it. 
Let  all  stand  one  day,  frequently  stirring  up  the  lemon  juice 
and  sugar.  Next  day  pour  off'  the  sirup,  and  mix  it  with 
the  brandy  and  lemon  rinds.  Keep  it  under  sealed  corks, 
in  dry  sand,  in  a  cool  place. 

543.  Lemonade. 

Mix  the  juice  of  two  lemons  with  a  pint  of  water,  sweet¬ 
ening  to  the  taste.  Some  like  nutmeg  grated  on  it,  or 
some  of  the  squeezed  lemon  cut  in  it. 

544.  Common  Beer. 

Allow  at  the  rate  of  two  gallons  of  water  to  a  handful  of 
hops,  a  little  fresh  spruce,  or  sweet  fern,  and  a  quart  of 
bran  ;  boil  it  two  or  three  hours  ;  strain  it  through  a  sieve  ; 
stir  in,  while  hot,  a  teacup  of  molasses  to  each  gallon  of 
liquor ;  let  it  stand  till  lukewarm ;  turn  it  into  a  clean  bar¬ 
rel  ;  add  a  pint  of  good  yeast  to  the  barrel ;  shake  it  well 
together,  and  it  may  be  used  next  day. 

545.  Spring  Beer. 

Take  a  small  bunch  of  sweet  fern,  sarsaparilla,  winter- 
green,  sassafras,  prince’s  pine,  cumfrey  root,  burdock  root, 
nettle  root,  Solomon’s  seal,  spice  bush,  and  black  birch ; 
boil  part,  or  all  of  them,  in  three  or  four  gallons  of  water, 
with  two  or  three  ounces  of  hops,  and  two  or  three  raw 
potatoes,  pared  and  cut  in  slices.  Their  strength  is  bet¬ 
ter  extracted  by  boiling  in  two  waters,  for  when  the  liquor  is 
saturated  with  the  hops,  it  will  rather  bind  up  the  roots  than 
extract  their  juices.  Boil  the  roots  five  or  six  hours  ;  strain 
the  liquor  ;  and  add  a  quart  of  molasses  to  three  gallons 
of  beer.  To  have  the  beer  very  rich,  brown  half  a  pound 
of  bread  and  put  it  into  the  liquor.  •  If  the  liquor  is  too  thick, 
dilute  it  with  cold  water.  When  lukewarm,  put  in  a  pint  of 
fresh  lively  yeast.  Place  it  in  a  temperate  situation,  cover¬ 
ed,  but  not  so  closely  as  to  retard  fermentation.  After  fer 
mentation,  bottle  it  close,  or  keep  it  in  a  tight  keg. 

16 


178 


COMMOM  DRINKS. 


546.  Lemon  Beer. 

To  a  gallon  of  water,  add  a  sliced  lemon,  a  spoonful  of 
ginger,  half  a  pint  of  yeast,  and  sugar  enough  to  make  it 
quite  sweet. 

547.  Hop  Beer. 

Turn  five  quarts  of  water  on  six  ounces  of  hops ;  boil 
three  hours  ;  strain  off  the  liquor;  turn  on  four  quarts  more 
of  water,  and  twelve  spoonfuls  of  ginger,  and  boil  the  hops 
three  hours  longer  ;  strain,  and  mix  it  with  the  other  liquor, 
and  stir  in  two  quarts  of  molasses.  Brown  very  dry  half 
a  pound  of  bread,  and  put  in — rusked  bread  is  best.  Pound 
it  fine,  and  brown  it  in  a  pot,  like  coffee.  After  cooling  to 
be  about  lukewarm,  add  a  pint  of  new  yeast  that  is  free 
from  salt.  Keep  the  beer  covered,  in  a  temperate  situa¬ 
tion,  till  fermentation  has  ceased,  which  is  known  by  the 
settling  of  the  froth  ;  then  turn  it  into  a  keg  or  bottles,  and 
keep  it  in  a  cool  place. 

548.  Ginger  Beer. 

Turn  two  gallons  of  boiling  water  on  two  pounds  of  brown 
sugar,  or  to  a  quart  of  molasses,  one  and  a  half  ounces  of 
cream  of  tartar,  and  the  same  of  ginger ;  stir  them  well,  and 
put  it  into  a  cask.  When  milkwarm,  put  in  half  a  pint  of 
good  yeast,  stopping  the  cask  close,  and  shaking  it  well. 
Bottle  it  in  about  twenty  four  hours.  In  ten  days  it  will 
sparkle  like  Champpigne.  One  or  two  lemons  sliced  in, 
will  much  improve  it.  It  is  excellent  in  warm  weather. 

549.  Quick  Ginger  Beer. 

To  a  pail  of  water,  add  two  ounces  of  ginger,  one  pin 
of  molasses,  and  a  gill  of  good  yeast.  In  two  hours  it  is 
fit  for  use. 

550.  Spruce  Beer. 

Boil  one  handful  of  hops,  and  two  of  the  chips  of  sassa¬ 
fras  root,  in  ten  gallons  of  water ;  strain  it,  and  turn  on, 
while  hot,  a  gallon  of  molasses,  two  spoonfuls  of  the  essence 
of  spruce,  two  spoonfuls  of  ginger,  and  one  of  pounded  all 
spice.  Put  it  into  a  cask  ;  and  when  cold  enough,  add 


ESSENCES. 


J79 

half  a  pint  of  good  yeast ;  stir  it  well ;  stop  it  close  ;  when 
clear,  bottle  and  cork  it. 

551.  Beer  of  Essential  Oils. 

Mix  two  quarts  of  boiling  water  with  a  pint  and  a  half 
of  molasses  ;  stir  in  five  quarts  of  cold  water,  ten  drops  of 
the  oil  of  sassafras,  ten  of  spruce,  fifteen  of  wintergreen, 
and  a  teaspoonful  of  the  essence  of  ginger ;  when  luke¬ 
warm,  turn  in  half  a  pint  of  fresh  lively  yeast.  After  fer¬ 
mented,  bottle  and  cork  it,  and  keep  it  where  cool.  It  may 
be  used  in  two  or  three  days. 

552.  Essence  of  Lemon. 

Turn  gradually  two  ounces  of  strong  rectified  spirit  on  a 
drachm  of  the  best  oil  of  lemons.  But  the  best  way  of  ob¬ 
taining  the  essence  of  lemon  peel,  is  to  rub  all  the  yellow 
part  of  the  peel  off,  with  lumps  of  white  sugar,  and  scrape 
off  the  surface  of  the  sugar  into  a  preserving  pot,  as  fast  as 
it  becomes  saturated  with  the  oil  of  the  lemon.  Press  the 
sugar  close,  and  cover  it  tight.  A  little  of  this  sugar  im¬ 
parts  a  fine  flavor  to  puddings,  pies,  and  cakes.  This  is 
the  preferable  mode  of  obtaining  and  preserving  the  essence 
of  lemon.  You  have  the  fine  aromatic  flavor  of  the  peel, 
without  the  alloy  of  the  spirit. 

553.  Essence  of  Ginger. 

Grate,  and  put  into  a  quart  of  French  brandy,  three  ounces 
of  fresh  ginger,  with  the  yellow  part  of  the  rind  of  a  fresh 
lemon ;  shake  it  up  well,  and  daily,  ten  days,  when  it  may 
be  used.  It  is  nice  for  flavoring  many  kinds  of  sweetmeats ; 
and  a  little  of  it  mixed  with  water,  or  put  on  a  piece  of  su¬ 
gar,  subserves  all  the  purposes  of  ginger  tea,  and  is  far  more 
palatable. 

554.  Rose-water. 

On  a  dry  day,  gather  fragrant,  full-blown  roses ;  pick 
off  the  leaves  ;  to  each  peck  put  a  quart  of  water  ;  put  the 
whole  in  a  cold  still,  and  set  the  still  on  a  moderate  fire — 
the  slower  they  are  distilled,  the  better  will  be  the  rose¬ 
water.  Bottle  the  water  immediately  after  it  is  distilled 


180 


PERFUMERY. 


555.  Aromatic  Vinegar. 

Mix  with  a  spoonful  of  vinegar  powdered  chalk  suffi¬ 
cient  to  destroy  its  acidity ;  let  it  settle ;  turn  off  the  vine¬ 
gar  from  the  chalk  with  care,  and  dry  it.  To  purify  an 
infected  room,  put  in  a  few  drops  of  sulphuric  acid.  The 
fumes  arising  from  it  will  purify  a  room  where  there  has 
been  any  infectious  disorder.  In  using  it,  be  very  careful 
not  to  inhale  the  fumes,  or  to  soil  your  garments  with  the 
acid.  It  will  corrode  whatever  it  touches. 

55G.  To  Extract  the  Essential  Oil  of  Flowers. 

Take  a  quantity  of  fresh,  fragrant  leaves,  both  the  stalk 
and  flower  leaves  ;  cord  very  thin  layers  of  cotton,  and  dip 
them  in  fine  Florence  oil ;  put  alternate  layers  of  the  cot¬ 
ton  and  leaves  in  a  glass  jar,  or  large  tumbler;  sprinkle  a 
very  little  fine  salt  on  each  layer  of  the  flowers ;  cover  the 
jar  close,  and  place  it  in  a  window  exposed  to  the  sun. 
In  two  weeks  a  fragrant  oil  may  be  squeezed  out  of  the  cot¬ 
ton.  Rose  leaves,  mignonette,  and  sweet  scented  clover, 
make  nice  perfumes. 

557.  Cologne  Water. 

Pour  a  quart  of  alcohol  gently  on  the  following  oils  : — 
on  two  drachms  of  the  oil  of  rosemary,  two  of  the  oil  of 
lemon,  or  orange-flower  water,  one  drachm  of  lavender,  ten 
drops  of  cinnamon,  and  a  tea-spoonful  of  rose-water.  Stop  ail 
tight  in  a  bottle  ;  shake  it  up  well. 

Another  way.  Put  into  a  quart  of  highly  rectified  spirits 
of  wine,  the  following  oils  : — two  drachms  of  oil  of  lemon, 
two  of  rosemary,  one  of  lavender,  two  of  bergamot,  ten 
drops  of  cinnamon,  ten  of  cloves,  two  of  roses,  and  eight 
of  the  tincture  of  cinnamon.  If  wished  very  strong,  put 
double  the  quantity  of  oils  to  a  pint  only  of  the  spirits. 

558.  Perfume  Bags. 

Take  rose  and  sweet  scented  clover  leaves,  dried  in  the 
shade,  then  mixed  with  powdered  mace,  cloves,  and  cinna¬ 
mon,  and  pressed  in  small  bags,  and  lay  the  bags  in  chests 


REMEDIES  AND  COOKERY  FOR  TIIE  SICK.  181 


of  linen,  or  in  drawers  of  clothes.  They  make  a  nice 
perfume. 

559.  Lavender  Water. 

Pour  a  pint  of  alcohol  moderately  to  an  ounce  and  a  half 
of  the  oil  of  lavender,  and  two  drachms  of  ambergris.  Keep 
it  in  a  bottle  tightly  corked ;  shake  it  up  well  on  putting  it  in. 

560.  To  Extract  a  Clove,  Bean ,  or  any  Artificial  Substance, 

from  the  Nose  of  a  Child. 

Press  with  the  finger  the  well  nostril,  so  as  to  completely 
close  it,  at  the  same  time  fitting  your  lips  to  the  child’s 
closely ;  blow  with  a  sudden  puff  into  the  child’s  mouth. 
The  writer  thus  extracted  a  clove  from  the  nose  of  a  young 
child. 

561.  To  Prevent  the  Quinsy,  or  Swollen  Glands,  and  to 

Cure  Sore  Throat. 

Apply  freely,  daily,  or  every  time  of  washing  the  face, 
cold  water  under  the  chin  and  about  the  neck.  The  effect 
has  been  witnessed.  It  is  a  sure  preventive.  The  tooth¬ 
ache  too  will  be  a  rare  visitor,  and  probably  a  total  stranger. 
Wash  your  children  daily  and  thoroughly  in  cold  water,  as 
the  best  preventive  of  colds. 

For  sore  throat,  drink  a  tumbler  of  molasses  and  water, 
half  and  half,  on  going  to  bed,  bathing  the  feet  and  applying 
mustard  drafts  ;  rub  your  throat  with  a  mixture  of  sweet  or 
goose  oil  and  spirits  of  turpentine,  or  salt  and  lard  ;  then 
wear  flannel.  Turn  your  woollen  stocking,  and  apply  foot 
part  next  the  throat,  when  going  to  bed,  is  recommended. 

562.  For  the  Erysipelas. 

Take  three  ounces  of  sarsaparilla  root,  two  of  burdock 
root,  three  of  the  bark  of  sweet  ozier,  two  of  cumfreyroot, 
two  of  the  bark  of  the  root  of  bittersweet,  three  of  prince’s 
pine,  two  of  black  alder  bark,  and  two  handfuls  of  low  mal¬ 
lows  leaves,  and  put  all  in  four  quarts  of  pure,  soft,  water ; 
steep  half  away;  strain  it;  add  half  a  pint  of  molasses,  and 
four  ounces  of  good  figs,  and  boil  the  mixture  ten  or  fifteen 
minutes.  Strain  it  again.  When  cold,  add  one  pint  o 
Holland  gin.  Take  a  wineglass  three  times  a  day. 

16* 


182  REMEDIES  AND  COOKERY  FOR  THE  SICK 


563.  Pitch-Pine  Mixture  for  the  Consumption. 

Take  two  or  three  good  sized  pitch  pine  knot3 ;  chip 
them  fine  ;  put  them  into  two  quarts  of  pure,  soft  water , 
boil  them  in  an  iron  vessel  till  reduced  to  one*  quart,  skim¬ 
ming  off  the  turpentine  as  it  rises ;  strain  it  through  a  thick 
cloth ;  add  a  pint  of  molasses,  or  a  pound  of  loaf  sugar ; 
boil  it  in  ;  strain  it  again,  into  an  earthen  vessel ;  add  one 
gill  of  the  best  of  Cogniac  brandy,  or  such  other  spirit  as 
may  be  preferred,  and  bottle  it.  Give  from  half  a  wine¬ 
glass  to  a  full  one,  as  the  patient  can  bear  it,  three  times  a 
day.  It  is  excellent  for  any  cough. 

564.  Cough  Drops. 

Put  in  a  vial,  equal  quantities  of  the  tincture  of  bloodroot, 
balsam  tolou,  and  of  paregoric  ;  use,  frequently,  from  ten  to 
twenty  drops — need  not  be  particular  to  measure. 

565.  Cough  Tea. 

Make  a  strong  tea  of  everlasting;  strain  it;  put  to  a  pint 
of  it,  an  ounce  of  figs,  or  raisins,  and  an  ounce  of  licorice 
cut  in  slips  ;  boil  them  in  the  tea  about  twenty  minutes  ; 
take  it  from  the  fire  and  add  the  juice  of  a  lemon.  This  is 
an  excellent  remedy  for  a  tight  cough.  It  may  be  used 
freely.  Most  efficacious  when  hot. 

566.  Cough  Mixture. 

O 

With  twenty  teaspoonfuls  of  honey,  mix  ten  of  brandy, 
sixty  drops  of  laudanum,  and  forty  drops  of  elixir  vitriol. 
Take  two  or  three  teaspoonfuls  of  the  mixture  on  going  to 
bed ;  and  a  teaspoonful  any  time  after  coughing. 

567.  For  a  Cankered  Mouth. 

Chew  the  root  of  crane’s  bill.  A  decoction  of  it  is  also 
good.  A  decoction  of  blackberry  leaves,  sweetened  with 
honey,  and  a  little  burnt  alum  added,  may  be  used. 

568.  Family  Salve. 

Scrape  yellow  bar  soap  fine  ;  mix  with  it,  brown  sugar, 


REMEDIES  AND  COOKERY  FOR  THE  SICK.  183 

working  them  very  smooth  with  a  knife.  It  is  a  good  salvo 
for  old  sores ;  for  such  as  have  bad  flesh ;  and  for  general  use. 

5G9.  For  Rheumatism ,  Sprains  and  Bruises. 

Take  a  quart  of  spirits  of  wine,  two  ounces  of  laudanum, 
one  ounce  of  oil  of  pennyroyal,  and  one  ounce  of  oil  of  am¬ 
ber  ;  mix  them  and  apply  the  mixture  to  the  part  affected. 
The  following  is  also  good  for  the  rheumatism.  Put  a  gill 
of  gymson  seed  into  a  pint  bottle  ;  fill  the  bottle  with  the 
fine  chips  of  a  pitch  pine  knot;  then  fill  it  with  strong  alco¬ 
hol.  In  three  days  the  virtue  of  the  chips  and  of  the  seed 
will  be  extracted,  the  alcohol  turning  of  a  greenish  color. 
Bathe  the  parts  affected  a  few  times,  and  it  will  destroy  the 
pain.  A  decoction  of  wormwood,  or  the  bruised  leaves, 
moistened  and  applied,  is  a  good  application  for  a  bruise  or 
sprain. 

570.  For  Lax  Bowels. 

Take  ten  grains  of  salt  of  tartar,  ten  drops  of  laudanum, 
and  twenty  drops  of  the  essence  of  peppermint,  in  warm 
Avater.  Or,  put  to  a  gill  of  water  a  small  tablespoonful  of 
gum  arabic,  and  two  rolls  of  prepared  chalk  of  the  size  of  a 
walnut,  pulverized  together.  Shake  it  up  Avell,  and  take  a 
tablespoonful  twice  a  day. 

571.  For  Stoppage  of  Urine. 

To  a  pint  of  Avater,  add  half  an  ounce  of  pulverized  nitre, 
half  an  ounce  of  rhubarb,  and  half  an  ounce  of  aloes.  Mix 
them  Avell,  and  take  half  a  wineglass  twice  a  day. 

572.  For  the  Croup. 

Apply  Avarmod  spirits  of  turpentine.  Put  the  spirits  of 
turpentine  in  a  teacup  :  set  the  teacup  in  hot  water  ;  Avet 
flannels  in  it,  and  apply  to  the  throat  quite  hot.  Rub  the 
feet  and  hands  with  it,  instead  of  a  flesh  brush.  Or,  simmer 
garlics  in  pig’s  foot  oil,  or  lard  ;  rub  it  on  the  throat  and 
stomach  freely,  and  bind  the  garlics  on  the  feet : — Or,  most 
excellent :  Bathe  the  feet  in  warm  Avater  immediately,  rub¬ 
bing  them  well ;  give  a  teaspoonful  of  skunk’s  oil  if  you 
have  it,  or  pig’s  foot  oil ;  apply  a  thick  paste  of  Scotch 
snuff,  moistened  with  sweet  oil,  pig’s  foot  oil,  or  lard,  to  tho 


184  REMEDIES  AND  COOKERY  FOR  T11E  SICK. 

parts  affected,  and  bind  hot  garlic  drafts  on  the  feet.  Snuff 
paste  is  excellent  for  removing  acute  pains  from  the  side, 
breast,  &c. 

573.  For  a  Burn. 

Wash  in  lime  water,  and  put  on  cotton  batting  moistened 
with  linseed  oil. 

574.  For  Inflamed  Eyes — excellent. 

To  a  gill  of  best  Madeira  wine,  add  three  ounces  of  lauda¬ 
num,  two  of  tincture  of  myrrh,  one  of  spirits  of  nitre,  and 
five  cloves.  Put  one  drop  every  morning  into  the  eye  ; 
and  if  much  inflamed,  one  drop  on  going  to  bed. 

575.  For  a  Felon. 

Roast  a  lump  of  salt  of  the  size  of  a  walnut  wrapped  in 
a  cabbage  leaf,  and  pulverize  it.  Take  the  same  quantity 
of  shaving  soap,  and  the  same  of  bar  soap,  and  make  all 
into  a  very  smooth  salve  ;  soak  the  felon  in  lye  ;  apply  the 
salve  ;  in  twenty-four  hours,  pare  down  where  it  looks  like 
breaking,  till  you  open  it ;  put  on  basilicon  salve. 

576.  For  Cholera  Morbus. 

Take  two  spoonfuls  of  pulverized  rhubarb,  two  of  cinna¬ 
mon,  and  two  of  loaf  sugar  ;  Avet  them  up  with  gin  ;  take  a 
teaspoonful  three  times  an  hour,  till  the  complaint  is 
checked  ;  then  less  frequently. 

577.  Elixir  Propriatatis. 

Take  one  ounce  of  myrrh,  one  of  aloes,  half  an  ounce  of 
saffron,  a  quarter  of  an  ounce  of  rhubarb,  and  a  quart  of 
good  spirits  ;  shake  the  mixture  Avell  and  often,  and  keep 
it  in  a  warm  place,  and  you  may  use  it  in  three  days. 

578.  Rice  Gruel. 

Put  into  six  gills  of  boiling  water  a  spoonful  of  rice,  and 
a  little  mace  or  cinnamon  ;  strain  it  Avhen  soft,  adding  half 
a  pint  of  new  milk  ;  and  then  boil  it  a  few  minutes  longer 
with  a  teaspoonful  of  salt. 

To  make  the  gruel  of  rice  flour,  mix  a  spoonful  of  it 
smoothly  with  three  of  cold  water,  and  stir  it  into  a  quart 


REMEDIES  AND  COOKERY  FOR  THE  SICK.  185 


of  boiling  water.  Boil  five  or  six  minutes,  stirring  it  con 
stantly.  Season  with  a  little  salt  and  pepper,  adding  nut¬ 
meg  and  loaf  sugar  if  liked. 

579.  Water  Gruel. 

Mix  with  one  spoonful  of  wheat  flour,  two  of  Indian  meal, 
and  cold  water  enough  to  make  a  thick  batter.  Stir  it  into 
a  pint  of  boiling  water,  if  the  gruel  is  liked  thick ;  if  thin, 
into  more  water  ;  boil  about  forty  minutes,  putting  in  a 
little  salt  and  stirring  it  frequently.  Take  it  oft'  the  fire, 
and  add  a  little  salt  and  butter,  and  pour  it  on  small  pieces 
of  toasted  bread. 

580.  Barley  Water. 

Boil  till  soft  two  ounces  of  barley  in  two  quarts  of  water. 
Pearl  barley  is  preferred.  Strain  and  mix  it  with  enough 
currant  jelly  to  give  it  a  pleasant  taste. 

If  the  jelly  is  not  preferred,  turn  the  boiled  barley  to  two 
ounces  of  figs  or  raisins,  and  boil  all  till  reduced  to  one 
quart ;  strain  and  use  it. 

581.  Caudle. 

To  rice  or  water  gruel  made  as  above  and  strained,  add 
half  a  wineglass  of  wine,  brandy,  or  ale  ;  and  season  it  with 
loaf  sugar  and  nutmeg. 

582.  Wine,  Vinegar,  and  other  Wheys. 

Stir  into  a  pint  of  boiling  milk,  two  glasses  of  wine  ;  boil 
it  one  minute  ;  take  it  from  the  fire  ;  let  it  stand  till  the  curd 
has  settled ;  then  pour  off  the  whey,  and  sweeten  it  with 
loaf  sugar.  Vinegar,  cream  of  tartar,  lemon,  mustard  seed, 
and  alum  whey,  are  all  made  in  like  manner. 

583.  Arrow  Root  Custard. 

Stir  well  into  a  pint  of  boiling  milk,  a  spoonful  of  arrow- 
root  mixed  smooth  with  a  little  cold  milk ;  boil  it  three  or 
four  minutes ;  when  cool,  stir  in  two  well-beaten  eggs, 
sweeten  it  to  the  taste,  and  add  a  little  nutmeg ;  let  all  boil 
up  once,  stirring  constantly ;  then  take  it  quickly  from  the 
fire,  and  pour  into  custard  cups.  Omitting  the  sweetening, 
nutmeg,  and  eggs  ;  the  arrow  root,  prepared  as  for  custards. 


186  REMEDIES  AND  COOKERV  FOR  THE  SICK. 


is  excenent  food  for  invalids,  and  can  be  eaten  when  the 
custards  are  too  rich  for  the  stomach. 

584.  Thoroughwort  Bitters. 

Make  a  strong  tea  of  thoroughwort ;  strain  it ;  when 
cool,  put  to  two  quarts  of  it  half  a  pint  of  French  brandy, 
the  peel  of  two  or  three  fresh  oranges,  cut  in  small  bits,  and 
six  bunches  of  fennel  or  smellage  seed.  Turn  the  tea  and 
brandy  on  the  peel  and  seed  in  a  bottle,  and  cork  it  tight. 
The  bitters  will  keep  good  a  long  time  ;  they  are  excellent 
for  bilious  complaints,  and  can  often  be  taken  when  thor¬ 
oughwort  tea  will  not  suit  the  stomach.  Put  a  wineglass 
of  the  bitters  to  a  tumbler  of  water,  adding  a  little  sugar  at 
the  time  of  drinking  them. 

585.  Stomachic  Tincture. 

Bruise  one  ounce  of  dried  bitter  orange  peel,  with  two  of 
Peruvian  bark ;  steep  them  two  weeks  in  a  pint  of  proof 
spirit,  shaking  up  the  bottle  once  or  twice  daily.  Let  it 
remain  quiet  two  days,  then  turn  it  off  carefully  into  another 
bottle.  A  teaspoonful,  in  a  wineglass  of  water,  is  a  good 
tonic. 

586.  Tapioca  Jelly. 

Rinse  four  spoonfuls  of  tapioca  thoroughly,  covering  it 
with  cold  water  ;  soak  it  five  hours.  Put  a  pint  of  cold 
water  on  the  fire  ;  when  it  boils,  mash  and  stir  up  the 
tapioca  that  is  in  water,  and  mix  it  with  the  boiling  water ; 
simmer  all  gently  with  a  stick  of  cinnamon  or  mace  ;  when 
thick  and  clear,  mix  two  spoonfuls  of  white  sugar  with  half 
a  spoonful  of  lemon  juice,  and  half  a  glass  of  white  wine  ; 
stir  it  into  the  jelly  ;  add  more  sugar,  if  not  sweet  enough, 
and  turn  the  jelly  into  cups. 

587.  Moss  Jelly. 

Steep  Carragua  or  Irish  moss  in  cold  water  a  few  min¬ 
utes,  to  extract  its  bitter  taste  ;  turn  off  the  water ;  to  half 
an  ounce  of  moss  add  a  quart  of  fresh  water  and  a  stick  of 
cinnamon.  Boil  it  till  a  thick  jelly;  strain  it,  and  season 
it  to  the  taste  with  loaf  sugar  and  white  wine.  This  is 
highly  recommended  for  consumptive  complaints,  and  is 
very  nourishing 


REMEDIES  AND  COOKERY  FOR  THE  SICK.  187 


588.  Sago  Jelly. 

Soak  four  ounces  of  sago  in  cold  water  half  an  hour, 
after  thoroughly  rinsed  ;  pour  it  off ;  turn  on  a  pint  and  a 
half  of  fresh  cold  water;  soak  it  half  an  hour  ;  then  boil  it 
slowly  with  a  stick  of  cinnamon,  stirring  it  constantly. 
When  of  a  thick  consistency,  add  a  glass  of  wine,  and  loaf 
sugar  to  the  taste.  Boil  it  five  minutes,  and  turn  it  into 
cups. 

589.  Beef  Tea. 

Boil  a  pound  of  fresh  lean  beef  ten  minutes  ;  cut  it  in 
small  bits  ;  pour  on  a  pint  of  boiling  water ;  let  it  steep, 
where  warm,  half  an  hour ;  then  strain  and  season  the  tea 
with  salt  and  pepper.  This,  though  a  quick  way,  is  not  so 
good  as  the  following,  when  the  stomach  can  bear  but  a 
little  liquid  : — Cut  the  beef,  quite  free  of  fat,  into  small  bits  ; 
fill  a  junk  bottle  with  them,  cork  it  tight,  immerse  it  in  a 
kettle  of  lukewarm  water,  and  boil  it  four  or  five  hours. 
In  this  way,  you  obtain  the  juices  of  the  meat  unalloyed 
with  water.  A  spoonful  of  this,  is  as  nourishing  as  a  tea¬ 
cup  of  the  other. 

590.  For  the  Dysentery. 

Bruise  one  ounce  of  rhubarb,  two  drachms  of  English 
saffron,  two  of  cardamom  seed,  and  a  large  nutmeg ;  add  to 
them  a  pint  of  best  French  brandy;  set  tbe  bottle,  loosely 
corked,  in  a  pot  of  cold  water  ;  heat  the  water  over  a  mod¬ 
erate  fire  quite  hot,  and  keep  it  hot  twelve  hours,  without 
boiling.  It  is  then  fit  for  use.  Take,  on  going  to  bed,  one 
spoonful — a  teaspoonful  for  a  child. 

591.  For  Weakness. 

Put  to  a  pint  of  best  port  wine,  one  ounce  of  steel  filings, 
and  one  ounce  of  cinnamon.  Place  the  bottle  twenty-four 
hours  in  the  corner,  often  shaking  it : — take  in  the  day, 
three  teaspoonfuls,  one  at  a  time. 

592.  To  prevent  the  Lockjaw. 

As  this  is  often  caused  by  treading  on  a  nail  or  pin,  and 
subsequent  neglect — forthwith  bind  on  a  rind  of  salt  pork. 
If  the  foot  swell,  bathe  it  in  strong  wormwood  tea,  and  bind 
on  another  pork  rind  : — rest  till  healed.  Or,  soak  the  limb 


t SS  REMEDIES  AND  COOKERY  FOR  THE  SICK. 

well  in  warm  lye,  and  apply  a  hot  Indian  meal  poultice, 
wet  with  lye.  Renew  it  when  cold. 

593.  For  the  Ear  Ache. 

As  this  is  generally  caused  by  a  cold — steam  the  ear  over 
hot  herbs,  bathe  the  feet,  and  put  cotton  wool  wet  with 
sweet  oil  and  paregoric  into  the  ear.  Or,  best  and  safest; 
put  the  heart  of  a  roasted  onion,  warm,  into  the  ear,  bathing 
the  feet,  and  applying  drafts. 

594.  Infallible  Cure  for  the  Tooth  Ache. 

Pulverize  and  mix  in  equal  quantities,  alum  and  common 
salt ;  wet  a  small  piece  of  cotton,  and  causing  the  mixture 
to  adhere,  place  it  in  the  hollow  tooth.  A  sensation  of  cold¬ 
ness  will  be  produced  at  first, -which  will  gradually  subside, 
and  with  it,  the  torment  of  the  tooth  ache.  As  an  approx¬ 
imation  to  a  cure,  apply  a  ginger  poultice,  on  flannel,  when 
going  to  bed.  Some  recommend  the  wetting  of  the  flannel 
in  hot  vinegar.  Hot  vinegar  applications  are  efficacious  for 
removing  pains  in  variety  ;  but  they  are  hazardous.  Very 
serious  results  have  been  caused  by  the  application  of  vin¬ 
egar.  If  used  at  all,  use  it  with  the  greatest  caution. 

595.  For  the  Sick  Head  Ache. 

Every  other  night,  for  a  while,  soak  the  feet  on  going  to 
bed,  in  hot  water  half  an  hour,  adding  hot  water  occasion¬ 
ally  during  the  time,  so  as  to  have  the  water  hotter  at  the 
time  of  taking  them  out  than  when  putting  them  in,  to  pre¬ 
vent  the  blood  rushing  back  to  the  head.  Retiring  imme¬ 
diately,  drink  a  tumbler  of  hot  strong  ginger  tea,  and  apply 
a  stone  jug  of  hot  water  to  the  feet.  Some  recommend  the 
application  of  a  hop  poultice  to  the  head,  and  the  use  of  this 
prescription  at  any  hour  of  the  day. 

596.  For  the  Heart-ache  or  Heart-burn. 

For  the  one,  keep  a  conscience  void  of  offense  :*  for  the 
other  chew  magnesia  or  chalk,  or  drink  a  tumbler  of  cold 

milk. 

597.  Iceland  Liverwort. 

Take  one  ounce  and  free  it  of  all  dust  and  alloy,  by  rub- 

Says  a  lady.  “  The  remedy  cannot  apply  where  the  wife  has  a  drunken  hus 
oand.” 


COMMON  DYES. 


189 


bing  it  m  cold  water  ;  cover  it  with  cold  water,  and  steep  it 
two  hours  ;  then  bruise  or  cut  it,  and  turn  on  boiling  water, 
and  steep  it  three  or  four  days,  and  turn  off  the  water  by 
pressure.  Put  the  liverwort  into  a  quart  of  fresh  water,  and 
reduce  it  by  boiling  to  about  a  pint.  After  strained  and 
cooled,  it  is  free  from  any  bitter  taste,  and  makes  a  thick 
mucilage.  It  is  palatable,  by  adding  sugar  and  lemon  acid, 
or  white  wine,  where  wine  may  be  used  ;  and  it  is  an  excel¬ 
lent  demulcent  nutriment  in  dysentery,  consumption,  and  in 
convalescence  from  acute  diseases,  especially  after  the 
hooping  cough,  in  which  case  its  bitter  need  be  but  partially 
extracted. 

598.  Bread  Water. 

Brown  thoroughly  thin  pieces  of  bread  on  both  sides, 
without  burning  it,  and  turn  boiling  water  over  it  and  let 
it  cool. 

599.  Cooling  Drinks. 

Turn  boiling  water  on  preserves,  roasted  sour  apples,  or 
lemons  sliced  ;  or  boil  lemon  juice  in  sugar  and  water. 

600.  Licorice ,  Flax-seed ,  Boneset ,  Pennyroyal ,  Mint,  Balm, 

and  other  Teas. 

Put  the  seeds  or  herbs  into  a  pitcher ;  turn  on  boiling 
water  ;  cover  and  set  it  near  the  tire  till  sufficiently  strong. 
Mint  tea  is  good  for  allaying  nausea  and  vomiting.  Seep.  194, 

601.  For  a  Cut. 

For  a  slight  cut,  only  put  on  dry  linen  lint,  handaging  it 
moderately  tight.  Uniting  the  lips  with  an  adhesive  plas¬ 
ter,  or  by  stiching,  will  make  a  cut  heal  more  readily.  In 
slight  cuts,  the  lint  need  not  be  removed.  In  others,  after 
two  or  three  days,  a  plaster  of  basilicon,  or  some  other 
salve  may  be  needed.  Apply  the  salve,  spread  on  lint,  oi 
a  fine  rag,  directly  ;  or  over  a  thin  dressing  of  dry  lint, 

602.  Madder  Red,  and  Crimson  Dyes 

For  one  pound  of  goods,  allow  three  ounces  of  alum,  one 
of  cream  of  tartar,  and  eight  of  madder.  Bring  to  a  scald¬ 
ing  heat,  three  gallons  of  water  in  a  brass  kettle  :  add  the 


190 


COMMON  DYES. 


alum  and  tartar  ;  let  it  boil  ;  then  put  in  the  goods,  and  boil 
them  two  hours.  Take  out  and  rinse  them  in  clear  water. 
Empty  the  kettle  ;  put  in  again  three  gallons  of  water  ;  add 
the  madder  ;  (it  may  be  tied  up  in  a  bag)  rub  it  fine  in  the 
water  ;  put  in  the  goods,  and  let  them  remain  one  hour  in 
the  dye,  which  must  not  boil,  but  be  kept  at  a  scalding  heat. 
Keep  the  goods  in  motion,  and  when  they  have  been  in  one 
hour,  let  them  boil  five  minutes  ;  then  take  them  out,  stir 
and  rinse  them  out  well,  without  wringing,  and  dry  them  in 
the  shade.  For  a  crimson  dye,  take  for  each  pound  of 
goods,  two  and  a  half  ounces  of  alum,  and  an  ounce  and  an 
half  of  white  tartar  ;  put  them  in  a  brass  kettle  with  water 
enough  to  cover  the  goods  ;  boil  them  briskly  a  few  min¬ 
utes  ;  then  put  in  the  goods,  washed  clean  and  rinsed  in 
fair  water.  When  the  goods  have  boiled  half  an  hour,  take 
them  out  without  wringing,  and  hang  them  where  they  will 
cool  all  over  alike,  without  drying  ;  empty  out  the  alum  and 
tartar  water  ;  put  fresh  water  in  the  kettle,  and  for  each 
pound  of  goods,  put  in  an  ounce  of  cochineal,  powdered 
fine.  After  the  water  has  boiled  fifteen  or  twenty  minutes, 
reduce  it  to  a  lukewarm  temperature,  by  adding  cold  water  ; 
then  put  in  the  goods  and  boil  them  an  hour  and  a  quarter. 
Take  them  out  without  wringing,  and  dry  them  in  the 
shade.  Balm  of  Gilead  blossoms,  steeped  in  fair  Avater, 
then  strained,  make  a  pretty  red  dye  for  silks.  The  silk 
must  be  free  of  color,  washed  clean,  rinsed,  and  boiled  in 
the  strained  dye,  Avith  a  small  lump  of  alum.  For  faded 
fancy  shawls  and  ribbons,  use  a  carmine  saucer,  to  color  a 
fine  delicate  pink  ;  the  directions  come  with  the  saucers. 

603.  Blue  Black  Dye. 

Wet  in  strong  suds  a  pound  of  goods,  and  wring  them 
dry  ;  put  into  a  thin  cloth  bag  a  pound  of  ground  logwood, 
and  put  this  into  sufficient  vinegar  or  sour  cider,  to  cover 
the  goods,  and  hang  it  where  it  will  keep  warm  several 
hours,  boiling  it  a  few  minutes  at  the  last.  Put  in  your 
goods,  and  let  them  remain  in  the  dye  two  or  three  days, 
without  boiling ,  airing  them  daily.  Take  your  goods  out  of 
the  warm  dye,  spread  them  evenly  in  the  shade  to  dry,  and 
then  Avash  them  out  in  strong  suds. 


COMMON  D  V  E  S . 


191 


604.  Black  Dye. 

Take  for  a  pound  of  goods  a  pound  of  logwood.  Soak 
tlie  logwood  in  soft  water  over  night ;  boil  it  an  hour,  and 
strain  the  water.  Allow  for  each  pound  of  logwood  an 
ounce  of  blue  vitriol  ;  dissolve  the  vitriol  in  enough  luke- 
warm  water  to  wet  the  goods  ;  dip  the  goods  in  ;  when  sat¬ 
urated,  turn  the  whole  into  the  logwood  dye.  If  the  goods 
are  cotton,  place  the  vessel  on  the  fire,  and  let  the  goods 
boil  ten  or  fifteen  minutes,  stirring  them  constantly  to  pre¬ 
vent  their  spotting.  For  silk  and  woolen  goods,  do  not  boil 
the  dye  stuff.  Only  keep  it  at  a  scalding  heat  for  twenty 
minutes.  Drain  the  goods  without  wringing,  and  hang  them 
in  a  shady,  but  dry  airy  place.  When  dry,  put  the  goods 
into  scalding  water,  with  one  teacup  of  salt  to  three  gallons 
of  the  water.  Let  the  goods  be  in  it  till  cold,  then  hang 
them  to  dry,  without  wringing,  Boiling  hot  suds  is  the  best 
thing  to  set  the  color  of  black  silk  ;  let  it  be  in  till  cold. 
Sour  milk  is  good  to  soak  goods  in,  to  set  a  black  dye. 

605.  Slate  Colored  Dye. 

Boil  sugar-loaf  paper  with  vinegar,  in  an  iron  vessel, 
adding  alum  to  set  the  color.  This  makes  a  good  dark 
slate  color.  Tea  grounds,  set  with  copperas,  also.  For  a 
light  slate  color,  boil  in  a  brass  vessel,  white  maple  bark  in 
clear  water,  adding  a  little  alum.  The  dye  for  slate  color 
should  be  strained  before  putting  in  the  goods.  They 
should  be  boiled  in  it ;  then  hung  out  to  drain  and  dry. 

606.  Yellow  Dyes. 

For  a  buff  color,  boil  equal  parts  of  common  potash  and 
anatto  in  pure  soft  water.  YVhen  dissolved,  take  it  from 
the  fire  ;  put  in  the  goods  when  cool,  first  washed  free  from 
spots  and  color  ;  place  them  on  a  moderate  fire,  where  the 
goods  will  keep  hot  till  of  the  shade  desired.  To  dye 
orange  or  salmon  color,  tie  anatto  in  a  bag,  and  soak  it  in 
warm  soft  soap  suds,  till  so  soft  you  can  squeeze  enough 
of  it  through  the  bag  to  make  the  suds  a  deep  yellow.  Put 
in  the  articles  clean  and  free  of  color,  and  boil  them  till  of 
the  shade  you  wish.  Have  sufficient  dye  to  cover  the 
goods,  and  stir  them  while  boiling  to  keep  them  from  spot- 


192 


CoMMOft  DYES. 


ting.  This  dye  will  make  a  salmon  or  orange  color,  ac- 
cdtding  to  the  strength  of  it,  and  the  time  the  goods  remain 
in.  Drain  them  out  of  the  dye,  and  dry  them  quickly  in 
the  shade  ;  then  wash  them  in  soft  soap  suds.  Goods  dyed 
in  this  manner  should  never  be  rinsed  in  clear  water. 
Peach  leaves,  fustic,  and  saffron,  all  make  good  straw  or 
lemon  color,  according  to  the  strength  of  the  dye.  They 
should  be  steeped  in  soft  fair  water,  in  tin  or  earthen,  and 
then  strained,  the  dye  set  with  alum,  and  a  little  gum-arabic 
dissolved  in  the  dye,  if  you  want  to  stiffen  the  article. 
When  the  dye  stuff  is  strained,  steep  the  articles  in  it. 

607.  Green  and  Blue  Dye  for  Silks  and  Woolens. 

To  dye  green,  take  a  pound  of  oil  of  vitriol,  and  pour  it 
on  half  an  ounce  of  Spanish  indigo,  that  has  been  reduced 
to  a  fine  powder.  Stir  them  well  together  ;  add  a  pea¬ 
sized  lump  of  salseratus,  bottle  it  as  soon  as  fermentation 
ceases,  and  you  may  use  it  next  day.  Make  chemic  blue 
in  the  same  manner,  using  only  half  the  quantity  of  vitriol. 
For  woolen  goods  the  East  indigo  answers  as  well  as  the 
Spanish,  and  is  cheaper.  This  dye  will  not  do  for  cotton 
goods,  as  the  vitriol  rots  the  threads.  Wash  the  articles 
to  be  colored  perfectly  clean  and  free  from  color.  If  the 
color  cannot  be  extracted  by  rubbing  in  hot  suds,  boil  out 
and  rinse  in  soft  water,  till  entirely  free  from  soap,  as  the 
soap  will  spoil  the  dye.  To  dye  a  pale  color,  put  to  each 
quart  of  soft  warm  water  that  is  to  be  used  for  the  dye,  ten 
drops  of  the  above  composition.  To  dye  a  deeper  color, 
add  more.  Put  in  the  articles  without  crowding,  and  let 
them  remain  in  till  sufficiently  dyed.  Keep  the  dye  warm  ; 
take  the  articles  out  without  wringing,  drain  as  dry  as  pos¬ 
sible,  then  hang  them  to  dry  in  a  shady  airy  place.  They 
should  be  dyed  in  dry  weather.  Unless  dried  quick,  they 
will  not  look  nice.  When  perfectly  dry,  wash  them  in 
lukewarm  suds,  to  prevent  injury  of  the  texture  by  the  vit¬ 
riol.  If  you  wish  a  lively  bright  green,  mix  a  little  of  the 
above  composition  with  yellow  dye. 

608.  Beautiful  Pink  Dye. 

Take  three  parts  cream  of  tartar,  and  one  of  cochineab 
nicely  rubbed  together.  Tie  a  teaspoonful  in  a  muslin  bag  5 


SOAPS. 


193 


put  this  with  a  quart  of  boiling  water  ;  dip  in  the  articles 
to  be  colored,  previously  cleaned  and  dipped  in  alum  water. 
If  wished  stiff  put  in  a  little  gum-arabic. 

609.  Cold  Soap. 

Mix  twenty-six  pounds  of  melted  and  strained  grease, 
with  four  pailfuls  of  lye,  made  of  twenty  pounds  of  white 
potash.  Let  the  whole  stand  in  the  sun,  stirring  it  fre¬ 
quently.  In  the  course  of  the  week,  fill  the  barrel  with 
weak  lye.  It  is  much  easier  than  to  make  a  lye  of  your 
ashes  ;  while  quite  as  cheap,  if  you  dispose  of  your  ashes 
to  the  soap  boiler. 

610.  Hard  Soap. 

Dissolve  twenty  pounds  of  white  potash  in  three  pailfuls 
of  water.  With  twenty  pounds  of  strained  hot  grease,  mix 
the  dissolved  potash,  and  boil  them  till  a  thick  jelly,  which 
is  ascertained  by  examining  a  little  of  it  taken  out  and 
cooled.  Take  it  off  the  fire,  stir  in  cold  water  till  it  grows 
thin,  then  add  to  each  pailful  a  pint  of  blown  salt,  stirring 
it  -well.  Next  day  remove  the  lye,  and  heat  it  over  a  slow 
fire ;  boil  fifteen  minutes,  and  take  it  off.  Put  in  a  little 
palm  oil  if  you  wish  the  soap  of  a  yellow  color,  and  pour 
it  into  wooden  vessels.  When  cold  separate  it  from  the 
lye  again,  and  cut  it  into  bars.  Place  them  in  the  sun  a 
few  days  to  dry. 

611.  Windsor  Soap. 

To  make  the  celebrated  Windsor  soap, — slice  the  best 
white  bar  soap  as  thin  as  possible,  and  melt  it  over  a  slow 
fire  ;  then  take  it  off,  and  when  lukewarm,  add  sufficient 
oil  of  caraway  to  scent  it,  or  any  other  fragrant  oil.  Pour 
it  into  moulds,  and  let  it  remain  five  or  six  days  in  a  dry 
place. 

612.  Bayberri </,  or  Myrtle  Soap. 

Dissolve  two  pounds  four  ounces  of  white  potash  in  fivo 
quarts  of  water  ;  mix  with  it  ten  pounds  of  bayberry  tallow  ; 
boil  all  over  a  slow  fire  till  it  turns  to  soap  ;  add  a  teacup 
of  cold  water  ;  boil  it  ten  minutes  longer  ;  turn  it  into  tin 
moulds  for  a  week  or  ten  days  to  dry,  first  scenting  it  with 
any  essential  oil  that  may  be  preferred.  It  may  be  used  in 

17* 


194 


SOAPS. 


three  or  four  weeks,  but  is  better  a  year  old  ;  is  excellent 
for  shaving,  for  chapped  hands,  and  for  eruptions  on  the 
face. 

Gl3.  Potash,  Soap.  First  rale. 

Put  into  your  soap  barrel,  sixteen  pounds  of  clean  grease , 
sixteen  of  good  potash ;  and  a  pail  of  boiling  water.  Stir 
it  thoroughly  ;  and  add,  daily  stirring  it  several  times,  a 
pailful  of  cold  or  warm  water  every  day,  till  full. 

614.  Cosmetic  Soap,  for  washing  the  hands. 

Take  a  pound  of  castile  soap,  or  any  other  nice  old  soap  ; 
scrape  it  fine  ;  put  it  on  the  fire  with  a  little  water  ;  stir  it 
to  a  smooth  paste  ;  turn  it  into  a  bowl  ;  when  cold,  add 
some  lavender  water,  or  any  kind  of  essence  :  beat  it  with 
a  silver  spoon  till  well  mixed  ;  thicken  it  with  Indian  meal, 
and  keep  it  in  small  pots,  closely  covered  ;  exposure  to  the 
air  will  harden  it. 

615.  Superior  Soft  Soap. 

Cut  in  small  pieces,  a  pound  and  a  half  of  bar  soap,  into 
four  quarts  of  rain  water  ;  add  four  ounces  of  pure  carbon¬ 
ate  of  soda  ;  dissolve  them  over  the  fire,  and  when  dissolved, 
stir  in  one  spoonful  of  salt : — very  nice  for  woolens  and 
calicoes. 


615 ,  a.  Potato -Yeast  Bread. 

Put  into  the  usual  quantity  of  yeast  for  four  loaves,  eight  boiled 
mealy  potatoes,  mashed  fine,  adding  enough  water  to  make  the 
whole  of  yeast-consistency  ;  let  it  stand  all  night,  where  a  little 
warm  ;  and  then  rub  it  through  a  colander  into  your  flour— much 
improves  the  bread. 

615,  b.  Chicken  Tea. 

Take  off  the  skin  and  fat  ;  cut  the  fowl  in  small  pieces,  and 
boil  it  till  very  tender,  adding  a  little  salt.  Some  boil,  with  it,  a 
little  wheat  flour  tied  in  a  muslin  bag.  Skim  off  the  fat,  if  anv, 
when  done.  f 

Molasses,  for  all  kinds  of  cooking,  is  much  improved  by  boiling 
and  skimming.  G15>  * 

Use  none  but.  a  silver  spoon  for  Sweetmeats — dip,  with  it,  your 
jellies,  while  boiling ,  into  glasses  and  moulds. 


MISCELLANEOUS  RECEIPTS. 


1U5 


MISCELLANEOUS  RECEIPTS. 


616.  To  extract  Tar ,  Paint ,  Grease ,  and  Stains  from  Carpets , 
and  the  finest  fabrics,  without  injury  to  the  texture ,  or  to  the 
most  delicate  colors, — 

Wet  soft  linen  in  camphine,  and  rub  the  soiled  spot  till  restored ;  or,  foi 
some  articles,  rub  on  beaten  egg-yelk,  dry  in  the  sun,  and  wash. 

617.  To  Preserve  different  kinds  of  Fruit  through  the  Winter. 
Take  hard  sound  apples  ;  wipe  them  dry,  pack  them  in  tight  barrels,  put¬ 
ting  a  layer  of  bran  to  each  of  apples,  so  as  not  to  let  the  apples  touch  each 
other,  and  you  may  keep  them  till  June.  Keep  the  barrel  in  a  cool  place, 
enveloped  in  a  linen  cloth,  to  prevent  the  apples  freezing.  Some  lay  mortar 
over  the  top  of  a  barrel  of  apples  to  preserve  them.  It  draws  the  air  from 
them,  and  thus  prevents  their  decay.  Do  not  let  the  mortar  touch  the  apples. 
Lemons  and  oranges  may  be  kept  some  months,  by  wrapping  such  as  are  per¬ 
fectly  fresh  in  separate  soft  papers,  and  securing  them  in  glass  jars,  or  per¬ 
fectly  tight  boxes, .packed  in  white  sand  dried  several  hours  in  the  oven  after 
baking.  Cover  each  thickly,  then  cover  the  whole  so.  Close  the  vessel 
tight,  and  keep  it  in  a  cool  dry  place.  To  keep  grapes,  pick  them  on  a  dry 
day  before  quite  dead  ripe,  reject  the  bad  ones,  lay  the  bunches  in  a  glass 
jar,  sprinkle  round  each  a  thick  layer  of  dry  bran  so  they  shall  not  touch  each 
other,  put  a  thick  layer  on  the  top,  and  cork  and  seal  the  jar.  By  cutting  ofl 
the  extreme  end  of  the  stems,  on  eating  them,  and  placing  the  stems  in  sweet 
wine  a  few  minutes,  they  will  so  imbibe  the  wine  as  to  restore  the  grapes  to 
their  formet  freshness.  To  keep  green  grapes,  gooseberries,  currants,  and 
plums,  through  the  winter,  fill  junk  bottles  with  the  fruit,  set  them  in  an  oven 
six  or  seven  hours  after  baking  ;  when  the  fruit  has  shrunk,  take  from  one 
bottle  to  fill  the  others  quite  full.  Cork  and  seal  tight.  To  make  pies  of 
them,  put  them  in  a  tin  pan,  cover  them  with  boiling  water,  stew  soft,  and 
sweeten  them.  To  keep  ripe  whortleberries  and  blackberries,  dry  them  per¬ 
fectly  in  the  sun,  and  tie  them  in  bags  thick  enough  to  exclude  the  air.  Treat 
them  like  the  green  fruit  when  used.  Ripe  currants  dried  on  the  stem,  pick¬ 
ed  off,  and  put  in  bags,  will  keep  good  for  pies  all  winter.  They  make  a  nice 
tea  for  fevers,  especially  the  hectic.  They  are  excellent  to  counteract  the 
effects  of  opium. 

618.  To  make  Tomato  Ketchup,  and  to  keep  Tomatoes  and  Lima 
Beans  through  the  Winter. 

To  one  gallon  of  skinned  tomatoes,  put  four  spoonfuls  of  salt,  four  of  black 
pepper,  three  of  mustard,  half  a  spoonful  of  allspice,  and  eight  pods  of  red 
pepper.  All  the  ingredients  should  be  made  fine,  and  simmered  slowly  in  a 


190 


MISCELLANEOUS  RECEIPTS. 


pewter  basin,  in  sufficient  sharp  vinegar  to  have  two  quarts  of  ketchup  after 
simmering  it  three  or  four  hours  and  straining  it  through  a  wire  sieve.  Those 
who  like  it  may  add  two  spoonfuls  of  the  juice  of  garlic,  after  the  simmering 
is  over,  and  the  ingredients  are  somewhat  cooled. 

This  is  superior  to  West  India  Ketchup,  is  an  excellent  remedy  for  dis- 
pepsia,  may  be  used  in  a  week,  but  improves  much  by  age. 

Smooth  ripe  tomatoes  may  be  kept  i'resh  through  the  winter,  by  packing  in 
dry  sand  and  keeping  them  in  a  cool  dry  place. 

Pack  Lima  beans  in  a  cask,  with  alternate  layers  of  fine  salt ;  put  a  weight 
on  them,  cover  and  keep  them  where  cool  and  dry.  The  later  the  pods  are 
gathered  the  better. 

619.  Lemon  Citron. 

Turn  water  on  nice  fresh  lemon  peels,  soak  them  till  you  can  scrape  all 
the  white  pulp  off,  then  boil  them  till  soft.  Preserve  them  with  half  their 
weight  of  sugar.  They  are  a  good  substitute  for  citron. 

620.  Tarragon  Vinegar. 

Pick  the  tarragon  nicely  from  the  stems  ;  let  it  lay  in  a  dry  place  two  days ; 
to  a  quart  of  the  leaves  put  in  a  pitcher,  turn  three  pints  of  vinegar;  after 
standing  a  week,  closely  covered,  strain  it ;  and  when  clear,  bottle,  and  cork 
it  close. 

621.  A  Cheap  Water  Filter. 

Lay  a  thick  bed  of  pounded  charcoal  on  the  bottom  of  a  large  common 
earthen  flower-pot,  and  over  this  lay  a  bed  of  fine  sand  about  four  inches 
thick. 

622.  To  Prepare  Rennet. 

Take  the  stomach  of  a  calf  as  soon  as  slaughtered ;  do  not  wash  it ;  hang 
it  four  or  five  days  in  a  cool  dry  place,  then  turn  it  inside  out,  slipping  off  all 
the  curd  with  the  hand  ;  put  in  sufficient  salt  with  a  little  saltpetre,  lay  it  in 
a  small  stone  pot,  turn  on  it  a  teaspoonful  of  vinegar,  sprinkle  over  it  a  hand¬ 
ful  of  salt,  and  cover  it  tight.  In  six  or  eight  weeks,  cut  off  a  piece  four 
inches  square,  put  it  in  a  vessel  that  will  hold  a  pint  and  a  half,  add  five  gills 
of  cold  water,  and  one  of  rose  brandy,  stop  it  close,  and  shake  it  when  about 
to  use  it.  A  spoonful  is  enough  for  a  quart  of  milk.  Well  prepared,  in  cool 
weather,  it  will  keep  more  than  twelve  months.  Add,  if  necessary,  more 
water  and  salt,  as  you  diminish  it.  For  cooking,  it  is  nicer  if  wine  is  sub¬ 
stituted  for  the  vinegar  and  water.  The  more  common  way  is,  to  empty  the 
stomach  of  its  curd  immediately  after  the  calf  is  slaughtered,  to  thoroughly 
salt  it  inside  and  out,  and  to  let  it  lay  ir  salt  one  day,  and  then  to  stretch  it 
on  a  stick  to  dry.  When  dry  lay  it  away,  and  use  a  little  bit  as  wanted. 

623.  To  clean  Calf's  Head  and  Feet.  See  page  15 

624.  To  Corn  Beef,  and  to  “  Salt  in  Snow.” 

Put  to  each  gallon  of  cold  water  one  quart  of  rock  salt,  one  ounce  of  salt¬ 
petre,  and  four  ounces  of  brown  sugar — (you  need  not  boil  it) — and  put  in 
your  beef.  As  long  as  any  salt  remains  undissolved,  the  meat  will  be  sweet. 
If  any  scum  rise,  scald  and  skim  the  brine,  and  add  more  salt,  saltpetre,  and 
sugar.  Rub  a  piece  of  meat  over  with  a  little  salt,  on  putting  it  intc  the 
brine.  If  the  weather  is  hot, gash  the  piece  to  the  bone,  and  put  in  salt.  Put 
a  flat  stone  or  some  weighton  the  meat,  to  keep  it  under  brine,  and  cover  the 
cask.  Or  thus,  allowing  to  every  four  gallons  of  water  two  pounds  of  brown 
sugar  and  six  pounds  of  salt,  boil  it  about  twenty  minutes,  taking-off  the  scum 
as  it  rises.  The  next  day  turn  it  on  your  meat  packed  in  the  pickling  tub. 
Pour  off  this  brine,  boil  and  skim  it  every  two  months,  adding  three  ounces 


MISCELLANEOUS  RECEIPTS. 


197 


>{  brown  sugar  and  half  a  pound  of  Common  salt.  It  will  keep  good  a  year. 
Sprinkle  the  meat  with  salt,  and  the  next  day  wipe  it  dry,  before  turning 
the  pickle  over  it.  Let  it  entirely  cover  the  meat  ;  add  four  ounces  oi  salt¬ 
petre.  Place  canvas  lids  over  your  salting  tubs,  to  admit  the  air  and  exclude 
flies.  For  immediate  use  and  for  soup,  you  need  only  thoroughly  rub  your 
pieces  of  beef  or  mutton  with  dry  salt,  placing  them  in  a  closely  covered  tub 
and  turning  them  daily.  You  may  thus  keep  mutton  and  beef  sweet  six  or 
eight  weeks. 

“  Salting  in  snow. — cover  the  bottom  of  a  large  clean  tub  four  inches,  with 
nice  snow  ;  lay  in  your  spare-ribs,  fowds,  &c.,  cover  each  layer  two  or  three 
inches,  taking  special  care  to  fill  snow  into  every  crack  and  cranny  between 
the  pieces  and  next  the  tub,  and  stuffing  the  fowls  with  snow,  and  topping 
«ff  with  a  layer  of  snow  tight  pressed  down.  Cover  your  tub,  and  the  colder 
its  location  the  better.  The  meat  will  remain  as  fresh  and  juicy  as  when 
first  killed.  It  w'ill  not  freeze.  The  snow  will  not  melt,  unless  there  come 
a  January  thaw. 

G25.  To  Salt  Pork. 

Pork  is  said  not  to  be  so  good  for  salting  for  having  been  kept  fat  all  sum¬ 
mer.  Cover  the  bottom  of  your  barrel  with  coarse  salt.  Rock  salt  is  the 
best.  Put  in  your  meat  skin  side  down,  putting  a  good  layer  of  salt  over  each 
piece.  If  salted  in  the  evening  after  it  is  slaughtered,  it  will  pack  closer 
than  after  stiffening  by  long  laying.  Make  sufficient  strong  brine  to  quite 
cover  the  meat — (if  not  covered  it  will  be  rusty) — by  dissolving  salt  in  cold 
water  till  completely  saturated.  Boil  and  skim  the  brine  ;  then  turn  it  on 
cold,  first  putting  on  a  weight  to  keep  the  meat  compact  under  brine.  Always 
let  there  be  undissolved  salt  in  your  pork  barrel.  What  is  left  will  be  as 
good  as  new  for  the  next  year.  If  washed,  nothing  can  be  better  for  butter. 

626.  Westphalia  Hams — mode  of  curing  them. 

Hang  up  your  hams  ten  or  twelve  days — (the  longer  the  tenderer  and  bet¬ 
ter  if  kept  perfectly  sweet) — then  mix,  for  a  common  sized  ham,  a  teacup  of 
blown  salt,  a  teacup  of  molasses,  and  one  ounce  of  saltpetre  ;  lay  the  hams 
in  a  clean  dry  tub,  rub  them  all  over  with  the  mixture,  and  rub  the  bone  ef¬ 
fectually.  Turn  and  rub  the  hams  daily,  for  three  weeks,  occasionally  rub¬ 
bing  on  a  little  blown  salt.  Nothing  can  be  better  if  rightly  smoked.  Use 
com  hobs  for  smoking.  Hickory  and  apple-tree  wood  are  good.  Do  not  heat 
your  hams. 

627.  Virginia  Mode  of  Curing  Hams. 

Add  salt  to  water  so  long  as  it  will  dissolve  ;  for  every  sixteen  pounds  of 
ham,  add  to  your  pickle  two  teaspoonfuls  of  salaeratus,  and  two  ounces  of 
saltpetre,  adding  also  a  gallon  of  molasses  to  every  hogshead  of  brine.  Let 
the  hams  lie  in  this  pickle  three  or  four  wreeks.  Srnoke  them  from  one  to 
three  months.  To  retain  the  juices,  smoke  with  the  hock  downwards. 

628.  Western  Mode  of  Curing  Hams. 

Let  the  hams  remain  as  for  “  Westphalia  Hams,”  so  long  as  they  will  keep 
sweet,  after  the  pork  is  cut  out ;  then  rub  around  the  bone  of  each  ham  a 
teaspoonful  of  saltpetre,  and  pack  them  in  fine  salt,  half  a  bushel  to  five  hun¬ 
dred  weight.  Let  them  lay  one  month.  (If  they  settle,  they  are  doing  well. 
If  they  rise,  take  them  up,  and  add  more,  salt.)  Then  taking  them  out,  rub 
with  the  hand  all  over  the  fleshy  part  of  the  ham,  a  paste  made  of  good  ashes 
wet  up  with  water — thus  prepared,  the  flies  will  not  trouble  them.  Smoke 
them,  hock  downwards. 

629.  A  Cheap  Smoke  House. 

Take  a  barrel  or  hogshead,  and  knock  out  both  heads,  and  smoke  your  meat 


293 


MISCELLANEOUS  RECEIPTS. 


or  fish  in  it.  Be  careful  of  your  fire.  Put  a  few  embers  in  a  suitable  vessel, 
.ay  on  them  a  few  cobs  ;  the  cobs  may  occasionally  be  sprinkled  with  water ; 
suspend  your  meat  from  sticks  laid  across  the  cask,  covering  it  so  as  to  con¬ 
fine  the  smoke,  but  not  to  extinguish  the  fire.  A  red  hot  bar,  covered  with 
sawdust  or  green  wood  may  be  used. 

630.  To  Pickle  Salmon. 

Put  a  large  half  pint  of  vinegar  to  a  quart  of  liquor  the  fish  has  been  boiled 
in,  and  half  an  ounce  of  whole  black  pepper — boil  it,  and  pour  it  cold  over  the 
fish,  laid  in  a  deep  dish — a  good  way  to  dress  the  salmon  after  a  dinner.  To 
boil  a  salmon  on  purpose  to  pickle,  it  keeps  better  for  not  being  scaled. 
Pour  a  little  sweet  oil  over  the  top  of  the  pickle,  and  the  salmon  will  keep 
good  for  months. 

631.  To  Pickle  Shad. 

With  a  peck  of  rock  salt  and  two  quarts  of  blown,  mix  a  pound  of  sugar 
and  four  ounces  of  saltpetre ;  allow  this  preparation  for  every  twenty-five 
shad.  Put  a  layer  of  this  at  the  bottom  of  your  barrel,  then  a  layer  of  well- 
cleaned  shad,  with  the  skin  down  ;  then  another  layer  of  salt,  sugar,  and 
saltpetre,  and  thus  till  you  get  in  all  the  shad.  Place  a  smooth  flat  stone  or 
some  heavy  weight  on  the  shad,  to  keep  them  under  brine.  If  in  the  course 
of  a  week  the  juice  of  the  shad  do  not  make  sufficient  brine  to  cover  them, 
add  a  little  brine. 

632.  To  Cure  Herring. 

Where  the  location  will  admit  of  it ;  for  family  use,  take  your  beef  brine 
which  is  left  of  your  winter’s  stock,  to  the  fishing  place;  select  the  largest, 
and  throw  them  in  alive — (the  brine  they  drink  before  they  die,  has  a  wonder¬ 
ful  effect  in  preserving  their  juices.)  Let  them  remain  twenty-four  hours; 
take  them  out,  and  lay  them  in  a  sloping  position  to  drain,  then  pack  them  in 
a  barrel  till  full,  with  coarse  alum  salt  and  saltpetre,  in  alternate  layers  of 
salt  and  fish,  beginning  with  a  layer  of  coarse  alum  salt,  and  taking  care  not 
to  bruise  the  fish.  Be  liberal  with  your  salt.  In  a  few  weeks,  if  they  are  not 
covered  with  brine,  make  some  and  add.  Put  a  cover  over  them,  and  a  weight 
to  keep  them  under  brine.  When  a  year  or  two  old,  they  are  not  inferior  to 
anchovies 

633.  An  Excellent  Common  Pickle  for  Hams  and  Tongues. 

Allow  for  each  gallon  of  water  a  pound  and  a  half  of  salt,  a  pound  of  brown 
sugar  or  molasses,  an  ounce  of  saltpetre,  and  an  ounce  of  allspice ;  scald, 
skim,  and  cool  it»  Turn  it  on  the  meat,  the  meat  first  having  been  rubbed 
over  with  fine  salt  and  lain  two  days.  Let  the  meat  remain  in  the  pickle  from 
two  to  four  weeks,  turning  it  daily.  Canvas  or  coarse  calico  bags  are  good 
for  keeping  meat  after  it  is  smoked.  Dip  the  bags  several  times  in  strong 
brine,  and  dry  them  before  putting  it  in,  or  put  it  in  and  then  whitewash 
the  bags. 

634.  To  Try  Lard  and  Tallow . 

Lard  tries  easier  the  day  the  pork  is  butchered.  It  need  not  then  be  wash 
ed,  except  where  stained.  Cut  it  into  pieces  ;  put  it  in  an  iron  pot  with  a 
very  little  water  to  prevent  burning  ;  boil  it  slowly  over  a  moderate  fire,  stir¬ 
ring  it  occasionally  to  prevent  burning,  till  the  scraps  are  quite  brown  ;  strain 
it  through  a  coarse  cloth,  spread  over  a  colander,  into  your  lard  tub — what 
you  want  for  your  nicest  without  squeezing  the  strainer — then  squeeze  the 
scraps  as  dry  as  possible.  Use  the  last  strained  first,  as  it  will  not  keep  so 
long  as  the  first.  Keep  your  lard  covered  in  a  cool  dry  place.  Some  salt  the 
lard  while  trying,  others  do  not.  The  latter  keeps  equally  well  with  the 
salted.  The  scraps  are  nice  for  eating.  Tallow  is  tried  in  the  same  way. 
it  should  lie  where  perfectly  cool  and  dry  several  days,  and  be  stirred  before 


MISCELLANEOUS  RECEIPTS. 


199 


trying.  Some  prefer  having  the  lard  lay  a  day  or  two  before  trying  it.  Jt 
should  then  be  washed  thoroughly  in  cold  water.  The  leaves  make  the 
nicest  lard. 

635.  To  Manage  Bees. 

The  best  mode  known  to  the  writer,  is  to  make  the  bees  a  convenient  snug 
little  bed-room  near  your  own.  In  the  end  of  your  dwelling-house,  or  in  any 
of  your  out-buildings,  make  them  a  room  with  a  number  of  shelves,  having  a 
door  for  entry  at  pleasure  ;  place  a  hive  on  one  of  the  shelves  ;  on  the  top  of 
this  hive,  or  at  its  side,  place  another,  or  a  box,  into  which  the  bees  can  pass 
from  the  main  hive,  and  which  may  be  removed  when  full.  They  will  sus¬ 
pend  the  comb  to  the  shelves  when  all  else  is  full.  Make  an  opening  through 
the  outside  of  the  building  for  the  convenience  of  the  bees  going  in  and  out. 
Among  others,  the  writer  would  take  the  liberty  of  referring  to  a  Mr.  Bra- 
man,  of  Worcester,  Mass,  as  having  a  good  apiary  of  the  kind  described.  See 
others  also  in  Chester.  In  this  way  there  is  but  little  danger  of  a  colony’s 
being  robbed  on  account  of  their  weakness.  As  these  little  fellows  are  occa¬ 
sionally  pugnacious,  and  seem  impelled  by  a  kind  of  simultaneous  family 
impulse  to  make  an  assault  upon  their  peaceable  neighbors,  the  assailants 
may  be  identified  at  their  own  homes,  by  the  sprinkling  a  little  flour  over 
them  while  in  the  act  of  robbery  and  murder  abroad.  But  it  is  beyond  the 
art  of  man  to  mediate  a  truce.  You  must  either  take  up  the  hive  attacked, 
or  submit  to  its  being  plundered,  and  its  inhabitants  made  prisoners  of  war. 
The  chance  for  the  assailants  to  fall,  on  the  battle  field,  is  small. 

636.  To  Make  Cream. 

Mix  two  teaspoonfuls  of  flour,  the  well  beaten  yolks  of  two  eggs,  and  a  tea¬ 
spoonful  of  sugar,  and  turn  on  gradually  a  pint  of  boiling  milk,  stirring  con¬ 
stantly  to  prevent  lumps.  A  very  small  bit  of  nice  butter  is  sometimes  added. 
Or,  for  coffee,  beat  the  white  of  an  egg  to  a  froth,  adding  a  small  bit  of  butter, 
and  turn  the  coffee  to  it  gradually,  that  it  may  not  curdle.  Its  taste  is  very 
similar  to  that  of  fresh  cream. 


637.  Yeast  of  Cream  of  Tartar  and  Salceratus. 

Heat  your  oven  ;  mix  two  teaspoonfuls  of  cream  of  tartar  with  one  quart 
of  flour,  then  dissolve  one  teaspoonful  of  salaeratus  in  warm  water,  and  mix 
it  with  the  flour,  adding  water  enough  to  make  it  soft  dough. — As  soon  as 
thoroughly  kneaded,  place  it  in  your  oven  until  sufficiently  baked,  and  the 
bread  will  be  tender  and  of  the  nicest  kind.  Biscuit  may  be  made  in  the 
same  way  by  adding  a  little  shortening. 

638.  Tartaritc  Acid  Yeast. 

Tartaric  acid  may  lie  used  in  all  cases  for  cooking,  where  an  acid  is 
wanted.  It  imparts  no  other  taste  than  that  of  pure  acidity.  In  connection 
with  salaeratus  or  soda,  it  makes  a  very  quick  and  convenient  yeast,  for 
raising  bread  and  biscuit  of  all  kinds;  for  crust;  and  for  griddle  cakes. 
Use  equal  quantities  of  each.  For  dough,  put  in  a  teaspoonful  of  salaeratus 
to  a  quart  of  flour.  Then  mould  it  up,  putting  in  a  teaspoonful  of  the  acid. 
Let  it  stand  fifteen  or  twenty  minutes,  and  bake.  For  griddle  cakes,  stir  in 
equal  proportions  of  salaeratus  and  acid,  putting  in  the  acid  last,  andimme 
diately  before  cooking. 

639.  Gardener  Flour  Pudding. 

Put  a  pint  and  a  half  of  flour  in  a  pan  ;  add  four  well  beaten  eggs,  a  quart 
of  milk,  and  two  teaspoonfuls  of  salt.  Beat  all  together  till  thoroughly 


20  J 


MISCELLANEOUS  RECEIPTS. 


mixed  ;  bag  it  and  boil  an  hour  and  a  half.  For  sauce,  take  a  teacup  ol 
sugai  half  a  gill  of  wine,  and  a  butternut-size  piece  of  butter,  adding  a  little 
nutmeg. 

640.  Whortleberry  Pudding. 

Allow  a  quart  of  berries  to  sixteen  spoonfuls  of  flour ;  wash  and  spread 
the  berries  in  a  dish,  gradually  stir  in  half  the  flour,  taking  care  not  to  mash 
the  berries,  break  in  two  eggs,  add  a  teaspoonful  of  salt,  and  the  remainder 
of  the  flour,  and  milk  enough  to  make  a  batter  as  thick  as  for  pancakes.  Put 
it  in  a  bag  well  floured  into  boiling  water,  and  boil  it  an  hour  and  a  quarter. 

641.  Custard  Pudding. 

Take  a  quart  of  inilk,  eight  eggs,  and  eighteen  spoonfuls  of  flour.  Take 
enough  of  the  milk  to  wet  up  smooth  the  flour;  turn  on  the  remainder  grad¬ 
ually,  stirring  it  constantly,  and  if  boiling  hot  the  better  ;  add  the  eggs  well 
beaten  when  a  little  cool,  and  a  little  salt,  and  stir  all  well  together.  Bake 
from  twenty  to  thirty  minutes. 

642.  To  Fricassee  Eggs. 

Boil  six  eggs  five  minutes  ;  lay  them  in  cold  water,  peel  them  carefully, 
dredge  them  lightly  with  flour,  beat  one  egg  perfectly  light,  dip  in  the  hard 
eggs,  roll  them  in  bread  crums,  seasoned  with  salt,  pepper,  and  nutmeg, 
covering  them  well,  then  letting  them  stand  awhile  to  dry  ;  fry  them  in  boil¬ 
ing  lard,  and  serve  them  up  with  any  kind  of  rich  well-seasoned  gravy,  and 
garnish  with  crisped  parsley. 

643.  Cold  Sweet  Sauce  for  Puddings. 

Rub  equal  quantities  of  butter  and  sugar  to  a  cream,  add  a  little  wine, 
form  it  into  a  lump,  set  it.  in  a  cool  place  for  fifteen  minutes,  then  grate  nut 
meg  over  it.  Currant  jelly  may  be  substituted  for  the  wine 

644.  Buckwheat  Cakes. 

Turn  on  to  three  cups  of  flour  and  a  teaspoonful  of  salt,  enough  hot  w'ater 
to  make  a  thin  batter.  When  lukewarm,  add  a  spoonful  of  yeast,  and  set  it 
in  a  warm  place  to  rise.  In  the  morning  add  a  teaspoonful  of  salasratus  in  a 
teacup  of  hot  water.  If  mixed  in  the  evening,  and  it  rise  too  fast,  set  the 
batter  in  a  cool  place  through  the  night.  Some  of  the  same  batter  may  be 
reserved  for  the  next  time. 

645.  Cheap  Mountain  Pound  Cake. 

To  one  ecg  and  four  ounces  of  butter,  well  beaten  together;  add  a  tea¬ 
spoonful  of  allspice;  half  a  teaspoonful  of  pepper;  pint  of  molasses  ^tea- 
spoonful  of  sakcratus,  dissolved  in  a  teacup  ol  cream,  or  milk  ;  and  flour 
enough  to  make  the  consistency  of  fritters ;  set  it  where  quite  warm  to  use  ; 
and  when  perfectly  light,  bake  moderately. 

646.  Noodles  for  Soup. 

Thicken  two  eggs  with  flour,  adding  a  little  salt,  till  stiff  enough  to  roll 
out  like  pie  crust ;  sift  flour  over  it ;  do  up  the  sheet  in  folds,  sitting  flour 
over  each ;  then  shave  it  into  very  fine  strings,  and  boil  them  in  your  soup 
fifteen  minutes. 

647.  To  Clarify  Sugar. 

Put  to  three  pounds  of  sugar  a  pint  of  water;  add  the  white  of  one  egg 
well  beaten  and  mixed  with  half  a  pint  of  water.  Boil  all  till  the  scum  rises, 
set  it  off  the  fire  till  it  falls,  then  skim  it 


MISCELLANEOUS  RECEIPTS. 


201 


648.  To  ma/ce  Wheat  Starch. 

Wash  a  peck  of  good  pure  wheat ;  cover  it  with  water  in  a  tub  placed  in 
the  sun  :  change  the  w'ater  daily  to  prevent  its  unpltasant  smell ;  when  the 
wheat  becomes  very  soft,  rub  it  out  in  water,  throw  the  husks  into  another 
tub,  let  the  white  substance  settle,  turn  off  the  water,  put  on  fresh,  stir  h 
well,  and  let  it  settle  ;  do  this  daily,  till  the  water  turns  off  perfectly  clear. 
Put  the  starch  in  a  bag,  and  set  it  in  the  sun  a  few  days  ;  then  take  it  out, 
and  dry  it  on  platters. 

649.  To  make  Potato  Starch. 

Wash  perfectly  clean  half  a  bushel  of  nice  potatoes,  grate  them,  wash  the 
pulp  thoroughly,  rinsing  and  straining  it  through  a  sieve  ;  stir  it  well,  and  turn 
off  the  water  after  the  starch  has  settled.  Add  new  water ;  next  day  stir 
well,  let  settle,  and  turn  off  the  water  again,  and  thus  till  the  water  turns  off 
clear,  adding  a  little  bluing  to  the  last.  Collect  and  dry  the  starch. 

650.  To  prepare  Starch  for  Use. 

Wet  your  starch  gradually  with  cold  water  till  it  will  readily  pour,  rubbing 
it  perfectly  smooth  with  a  spoon  ;  stir  it  into  boiling  water,  and  let  it  boil  five 
or  six  minutes,  frequently  stirring  it ;  stir  in  a  little  spermaceti,  or  stir  it 
with  a  candle ;  strain  and  use  it. 

Poland  starch  is  made  in  the  same  manner.  Muslins,  to  look  clear  and 
nice,  should  be  clapped  dry  while  the  starching  is  hot,  then  folded  in  a  very 
damp  cloth  till  quite  damp  before  ironing.  Isinglass  is  a  very  delicate  starch 
for  fine  muslins  ;  also  rice.  Some  add  a  very  little  fine  salt  to  starch. 

651.  White  Apple  Sauce.  See  Nos.  503  and  515. 

Pare  and  quarter  tart  apples  ;  put  to  them  enough  water  to  prevent  their 
burning,  and  boil  till  perfectly  tender.  Sweeten  with  sugar,  and  season  with 
grated  lemon,  mace,  or  nutmeg. 

652.  Opodeldoc. 

Put  into  a  pint  of  the  spirits  of  wine,  two  ounces  of  camphor  and  a  cake  of 
Windsor  soap  sliced  fine ;  put  all  in  a  quart  cup,  cover  close  and  set  it  in 
boiling  water,  and  let  it  remain  till  they  are  dissolved.  Add  two  ounces  of 
the  oil  of  origanum,  and,  when  milk  warm,  a  little  salt. 

653.  Ox  Marrow  Pomade.  See  Nos.  722,  853. 

Simmer  10  ozs.  ox-marrow.  Strain  it  on  10  ozs.  castor  oil.  Beat  together 
till  white  as  cream  ;  if  for  hours  the  better.  Add  ounce  and  half  essential 
oils  for  perfume.  Brandy  and  castor  oil  also  good  for  the  hair. 

654.  To  Preserve  Herbs.  — 

Gather  them  on  a  dry  day,  just  before  blossoming  ;  suspend  them,  tied  in 
bunches,  in  a  dry  airy  place,  with  the  blossom  end  downwards  ;  wrap  the 
medicinal  ones,  when  perfectly  dry,  in  paper,  and  keep  them  from  the  air. 
Pound  fine  and  sift  the  leaves  of  such  as  are  to  be  used  in  cooking,  and  keep 
the  powder  in  corked  bottles. 

655.  To  preserve  Vegetables  through  the  Winter. 

Keep  succulent  vegetables  in  a  damp,  shady,  cool  place.  Protect  pota¬ 
toes,  turnips,  and  similar  vegetables  from  the  air  and  frost,  by  burying  them 
in  sand.  Potatoes  will  not  sprout,  it  is  said,  if  covered  with  charcoal  dust. 
It  is  also  said  that  sweet  potatoes  will  keep  months  thus, — packed  in  boxes 
of  dry  sand,  exposed  to  the  influences  of  smoke. 


202 


MISCELLANEOUS  RECEIPTS. 


o56.  Superior  Writing  Ink. 

Mix  witli  a  gallon  of  pure  soft  water,  and  stir  in  well,  twelve  ounce# 
of  coarsely -powdered  Aleppo  galls,  six  of  chipped  logwood,  five  of  protosul¬ 
phate  of  Pon,  five  of  gum-arabic,  and  two  of  dry  Muscovado  sugar. 

657.  Indelible  Ink  for  Marking. 

Dissolve  two  drachms  of  lunar-caustic  and  half  an  ounce  of  gum-arabic  in 
a  gill  of  rainwater;  dip  the  part  to  be  marked  in  strong  salaeratus  water ;  iron 
it  quite  smooth  when  dry  ;  mark  and  place  it  in  the  sun  or  near  the  fire  to  dry. 
Make  marking  red  ink  by  reducing  to  a  fine  powder  half  an  ounce  of  vermil¬ 
ion  and  a  drachm  of  the  salt  of  steel,  and  mixing  them  with  enough  linseed 
oil  to  make  the  red  ink  of  the  same  consistency  as  the  black. 

658.  Black  Ball. 

Melt  together,  slowly,  ten  ounces  of  bayberry  tallow,  five  of  beeswax,  and 
one  of  mutton  tallow.  After  melted,  add  enough  ivory  or  lamp-black  to  give 
it  when  polished,  a  good  black  gloss.  Stir  all  well  together,  and  on  taking  it 
from  the  fire,  add  a  glass  of  spirit. 

659.  Liquid  Blacking. 

Mix  and  stir  well  together  four  ounces  of  ivory-black,  six  gills  of  vinegar, 
two  spoonfuls  of  molasses,  and  one  of  sweet  oil. 

660.  Piles. —  Worms.  ( For  Children.') 

For  the  Piles,  roast,  pulverize,  and  mix  the  sole  of  an  old  shoe  with  lard  or 
ox  marrow,  and  apply  it.  For  Worms,  brown,  pulverize,  and  mix  egg-shells 
with  molasses.  Give  teaspoonful  night  and  morning. 

661.  Cement  for  Corked  Bottles. 

Melt  with  four  ounces  of  sealing-wax,  four  of  rosin  and  two  of  bees'  wax. 
Stir  it  with  a  tallow  candle  when  it  froths,  and  as  soon  as  it  melts,  dip  into  it 
the  mouths  of  the  corked  bottles — it  will  make  them  air  tight.  Some  use  two 
ounces  of  shellac,  four  of  Spanish  brown,  and  four  of  rosin. 

662.  Cement  for  Broken  Glass,  China,  or  Earthenware. 

Rub  the  edges  of  the  broken  vessel  with  the  beaten  white  of  an  egg  ;  tie 
finely  powdered  quicklime  in  a  muslin  bag,  and  sift  it  thick  over  the  egg  ; 
match  and  bind  the  pieces  together,  and  let  them  remain  bound  several  weeks. 
This  is  a  cement  for  all  kinds  of  crockery  but  thick  heavy  glass-ware,  or  coarse 
earthen.  The  former  cannot  be  cemented — for  the  latter  use  white  paint. 
Paint  the  broken  edges,  match  and  bind  them  tight  together,  letting  them 
remain  till  the  paint  is  dry  and  hard.  Milk  is  a  good  cement.  Match  the 
pieces,  bind  them  tight  together,  put  the  ware  in  cold  milk,  boil  the  milk  half 
an  hour,  take  it.  from  the  fire  and  let  the  crockery  remain  till  the  milk  is  cold. 
Keep  the  crockery  bound  several  weeks.  The  Chinese  mode  of  mending 
broken  china  is  to  grind  flint  glass  on  a  painter’s  stone,  till  it  becomes  an  im¬ 
palpable  powder,  and  then  to  beat  it  with  the  white  of  an  egg  to  a  froth,  and 
fay  it  on  the  broken  edges,  and  match  and  bind  them,  and  let  them  remain 
some  weeks.  It  is  said  to  be  impossible  to  break  the  ware  where  thus 
cemented. 


663.  Japanese  Cement,  or  Rice  Glue. 

Boil  gently  rice  flour  mixed  to  a  smooth  paste,  with  cold  water.  It  is  far 
more  transparent  and  smooth  than  wheat  flour  paste,  and  answers  the  same 


MISCELLANEOUS  RECEIPTS. 


203 


purpose.  This  glue,  made  of  the  consistency  of  plastic  clay,  may  be  used 
for  busts,  models,  basso-relievos,  and  like  articles.  They  are  susceptible  of 
a  high  polish  made  of  it.  Poland  starch  is  a  fine  cement  for  pasting  layers 
of  paper  or  fancy  articles. 

664.  Alabaster  Cement. 

Melt  a  pound  of  white  bees’  wax  and  a  pound  of  rosin,  and  strew  over  it 
gently  three  quarters  of  finely  pulverized  alabaster.  Stir  all  well  together, 
and  knead  it  in  water,  to  thoroughly  incorporate  the  mass.  The  alabastei, 
when  mended,  should  be  heated;  heat  the  cement  also  on  applying  it.  Join, 
bind  together,  and  let  it  remain  a  week.  It  is  a  very  strong  cement. 

665.  Iron-ware  Cement;  and  To  mend  cracks  in  Stoves  and  Pipes. 

Stir  into  the  white  of  eggs  beaten  to  a  froth,  enough  powdered  quick  lime 
to  make  a  consistent  paste,  and  then  stir  in  iron  file  dust  to  make  a  thick 
paste.  Fill  the  cracks  of  iron-ware  with  this  cement,  and  do  not  use  it  for 
some  weeks.  Mend  cracks  in  stoves  and  pipes,  by  applying  a  paste  of  wood- 
ashes,  salt,  and  water. 

666.  To  renew  Stale  Bread  and  Cake. 

Fill  a  bread  steamer  about  half  full  of  water,  and  lay  the  old  bread  on  it, 
and  put  it  on  the  fire,  where  it  will  steam  the  bread  thirty  or  forty  minutes  ; 
then  wrap  the  bread  in  a  towel,  and  let  it  remain  till  dry.  Old  dry  bread  may 
thus  be  made  moist  and  good.  As  a  substitute  for  a  steamer,  soak  the  bread 
m  cold  water  till  it  has  absorbed  enough  water  to  be  moist  throughout ;  then 
put  it  in  a  bake-pan  without  any  cover,  and  make  it  very  hot.  If  broken 
pieces  of  bread  are  put  in  the  oven  for  several  hours  after  baking,  and  rusked, 
they  will  keep  good  a  long  time.  Heavy  sour  bread,  in  this  way,  may  be 
made  into  tolerably  good  cakes  and  puddings,  if  enough  salaeratus  be  used  to 
correct  the  acidity.  Rich  cake,  that  has  wine  or  brandy,  will  keep  good  sev¬ 
eral  months  in  cold  weather,  if  kept  cool  and  dry.  When  it  is  to  be  eaten, 
put  it  in  a  cake  pan  and  set  it  in  a  bake  pan  that  has  half  a  pint  of  water  in 
it;  put  on  the  bake  pan  cover,  and  let  the  cake  bake  till  heated  very  hot. 
Let  it  get  cold  before  cutting. 

667.  To  Pot  Cheese. 

Cheese  that  has  begun  to  mould,  may  be  kept  from  becoming  more  s»,  if 
treated  thus  : — cut  off  the  mouldy  part,  then  grate  it,  if  the  cheese  be  dry.  If 
not,  pound  it  fine  in  a  mortar,  crust  and  all.  To  each  pound,  when  fine,  put 
a  spoonful  of  brandy,  mix  it  well  with  the  cheese,  press  it  tight  in  a  clean 
stone  pot,  and  lay  a  paper  wet  in  brandy  on  the  top.  Cover  the  pot  tight, 
and  keep  it  in  a  cool  dry  place.  Dry  pieces  of  cheese  may  be  potted  in  the 
same  manner.  Potted  cheese  is  best  a  year  old.  It  will  keep  several  years 
without  breeding  insects. 

668.  To  preserve  Cheese  from  Insects. 

Cover  the  cheese,  while  whole,  with  a  flour  paste  ;  wrap  a  cloth  round  it, 
and  cover  that  with  paste  ;  keep  the  cheese  in  a  cool  dry  place.  Cheese 
with  insects,  if  kept  till  cold  weather,  will  be  free  of  them. 

669.  To  freshen  Salt  Butter. 

If  butter  is  too  salt,  allow  to  each  pound  of  it  a  quart  of  new  milk  ;  churn 
it  an  hour,  and  then  work  it  like  new  butter;  working  in  a  little  white  sugar 
improves  it.  It  is  said  to  be  as  good  as  new  butter.  A  bit  of  new  salt  butter 
may  be  quite  freshened,  bv  working  it  in  cold  water,  and  repeatedly  changing 
the  water. 


204 


MISCELLANEOUS  RECEIPTS 


670.  To  Extract  the  Rancidity  of  Butter. 

Take  a  little  for  immediate  use,  allowing  two  teaspoonfuls  of  salaeratua 
dissolved  in  a  quart  of  boiling  water  for  a  pound  of  butter  ;  put  in  the  butter, 
mix  it  well  with  the  salseratus  water,  let  it  be  till  cold,  then  take  it  off  care¬ 
fully,  and  work  a  teaspoonful  of  salt  into  it.  Thus  managed  it  does  very  well 
for  cooking. 

671.  To  pot  Butter  for  Winter. 

Into  six  pounds  of  new-made  butter,  work  the  mixture  of  a  spoonful  of 
powdered  white  sugar,  one  of  salt,  and  one  of  saltpetre.  When  you  have 
finished  putting  down  your  butter,  in  a  stone  pot,  cover  it  with  fine  salt,  put 
in  alternate  layers  of  salt  with  the  butter;  cover  so  close  as  to  exclude  the 
air.  Some  prefer  potting  butter  in  brine  : — make  the  brine  of  the  saltness 
wished  for  the  butter,  add  half  a  spoonful  of  saltpetre  to  two  gallons  of  brine, 
made  by  turning  boiling  water  on  the  salt.  Put  it  to  the  butter  when  cold, 
and  let  it  cover  the  butter.  Another  method — free  the  butter  entirely  of  the 
buttermilk  ;  work  it  up  quickly  with  about  half  an  ounce  of  salt  to  the  pound  ; 
let  it  lay  one  day  or  longer  ;  beat  well  together  four  ounces  of  salt,  two  of  loaf 
sugar,  and  a  quarter  of  an  ounce  of  saltpetre,  and  work  the  mixture  thoroughly 
into  the  butter,  allowing  half  an  ounce  for  every  pound.  Pack  it  in  jars  or 
tubs,  and  place  a  layer  of  the  mixture  in  folds  of  thin  muslin,  stitching  it 
loosely  and  placing  it  neatly  over  the  top. 

672.  To  preserve  Cream  for  Steamboats  or  Sea  Voyages 

Mix  fresh  rich  cream  with  half  its  weight  of  loaf  sugar;  cork  it  tight  in 
bottles.  W  hen  used,  no  sweetening  need  be  added. 

673.  To  keep  Eggs  till  \lth  of  June,  or  for  Christmas. 

Buy  eggs  for  family  use  when  cheapest ;  put  them  into  two  gallons  of 
water,  mixed  with  half  a  pint  of  salt  and  half  a  pint  of  unslacked  lime.  Make 
the  pickle  with  boiling  water.  Put  it  cold  to  the  eggs.  Let  the  eggs  be  new 
laid,  and  perfect ;  quite  covered  with  the  lime  water,  and  kept  in  a  stone  pot 
in  a  cool  place.  Thus  preserved,  eggs  will  keep  good  six  months.  If  occa¬ 
sionally  turned  over,  the  better. 

674.  To  prepare  Fat  for  Shortening. 

Except  ham  and  mutton,  all  kinds  of  meat  make  good  shortening.  Scrape 
from  the  cold  congealed  drippings  of  roast  meat,  or  the  fat  of  boiled  meat,  the 
adhesive  sediment ;  slice  the  fat,  adding  any  scraps  of  fat  from  broiled  meat 
you  may  have;  melt  it  slowly,  and  strain  it.  When  congealed  into  a  hard 
cake,  scrape  off  the  sediment  if  any  adhere,  melt  it  again,  and  when  partly 
cool,  add  a  teaspoonful  of  salt  to  a  pound  of  shortening.  Use  the  dregs  for 
soap-grease.  Except  in  the  hottest  weather,  shortening  thus  prepared  is  a 
good  substitute  for  lard.  The  fat  of  cooked  meats  should  not  be  kept  more 
than  three  days  in  summer,  and  seven  in  winter,  without  being  tried.  Ham 
fat,  if  boiled  in  fresh  water  and  clarified,  does  very  well  to  fry  in.  And  mut¬ 
ton-fat,  melted  into  a  tallow  cake,  will  please  the  tallow-chandler. 

675.  Directions  for  Washing  White  Cotton  Goods. 

Turn  boiling  water  on  table  cloths,  and  all  white  clothes  stained  by  coffee 
or  fruit,  before  putting  them  in  soap  suds,  and  let  them  lay  till  the  w  ater  is 
cold,  then  rubbing  out  the  stains.  The  stains  will  be  irremovably  set,  if  put 
into  soap  suds.  Table  cloths  will  be  less  liable  to  stain  if  always  rinsed  in 
thin  starch  water,  as  that  prevents  the  penetrating  of  stains.  Put  very  dirty 


MISCELLANEOUS  RECEIPTS. 


205 


white  clothes  in  strong  cool  suds  on  the  fire  over  night,  and  they  will  easily 
clean.  If  they  get  to  boiling,  do  not  care.  It  will  not  hurt  them  if  the  suds 
be  cool  on  putting  them  in — if  hot  then,  it  will  set  the  dirt.  The  following 
saves  labor  : — Soak  clothes  in  lukewarm  soap  suds,  if  very  dirty,  over  night; 
put  a  spoonful  of  salts  of  soda,  and  a  pint  of  soft  soap,  to  every  three  pails  of 
water ;  make  it  moderately  warm  ;  put  in  the  clothes  without  rubbing,  and 
boil  them  an  hour. 

676.  To  Wash  Calicoes . 

Before  putting  the  clothes  in  water,  rub  out  the  grease  spots  ;  they  cannot 
be  seen  after  all  is  wet.  Wash  them  in  mildly  warm  soap  suds,  which  will 
clean  them  as  well  as  hot  suds,  with  less  injury  to  the  colors.  Use  soft  soap 
for  yellow  shades,  but  for  no  other;  and  do  not  rinse  in  fair  water.  Rinse 
other  colors  in  fair  water,  and  dry  them  in  the  shade.  If  calicoes  incline  to 
fade,  set  the  colors  by  washing  them  in  lukewarm  water,  with  beef’s  gall, 
allowing  a  teacup  for  every  four  or  five  gallons  of  water.  No  soap  is  required, 
unless  the  clothes  are  very  dirty.  Then  wash  them  in  tepid  suds,  after 
being  rubbed  out  in  beef’s  gall  water.  Rinse  them  in  fair  water.  Beef’s 
gall  can  be  kept  several  months,  by  bottling  it  tight,  and  putting  in  a  little 
salt.  Wash  black  calicoes  in  water  that  potatoes  have  been  boiled  in.  Such 
water  may  be  saved  through  the  whole  week,  or  potatoes  may  be  sliced  and 
boiled,  for  the  sake  of  the  water.  For  mourning  calico,  the  best  way  is  to 
boil  the  clothes  in  strong  hard  soap  suds  about  ten  minutes,  turning  and 
pressing  them  in  the  suds,  and  then  to  rinse  them  in  strong  bluing  water. — 
The  following  mode  is  said  to  set  colors,  so  they  will  not  fade  by  after  wash¬ 
ing  : — add  three  gills  of  salt  to  four  quarts  of  boiling  water  ;  put  in  the  calicoes 
perfectly  clean,  and  let  them  remain  till  the  water  is  cold.  A  little  alum  in 
the  rinsing  water  is  good  for  green  and  yellow  ;  or  a  little  vinegar  for  green, 
pink,  and  red.  All  calicoes  but  black,  look  better  for  starching.  They  will 
not  look  clear.  Potato  water,  boiled  to  a  thick  consistence,  stiffens  them 
without  showing. 

677.  To  Wash  Woolens. 

If  you  wish  to  thicken  your  flannels  by  shrinking  them,  wash  them  in  soft 
soapsuds,  and  rinse  them  in  cold  water.  To  prevent  white  flannels  shrink¬ 
ing,  wash  them  in  hard  soap  suds,  without  rubbing  any  soap  on  them  ;  rub 
them  out  in  another  suds,  wring  them  out,  put  them  in  a  clean  tub,  pour  on 
boiling  water  to  cover  them,  and  let  them  remain  till  the  water  is  cold.  A 
little  indigo  in  the  boiling  water  improves  the  looks  of  the  flannels.  Colored 
woolens  that  incline  to  fade,  wash  with  beef’s  gall  and  warm  water,  before 
putting  them  in  soap  suds.  Colored  pantaloons  look  well  washed  with  beef’s 
gall  and  fair  warm  water,  and  pressed  on  the  wrong  side  while  damp. 

678.  To  remove  Ink ,  Fruit  Stains,  and  Iron  Mould, 

Moisten  the  soiled  part  with  cold  W'ater,  then  place  it  over  the  smoke  of 
burning  brimstone.  Or  wet  the  spots  in  milk,  and  cover  them  with  salt,  before 
washing  the  garments.  Or  dip  ink  stains  in  hot  tallow. 

679.  To  remove  Stains  from  Broadcloth. 

Take  an  ounce  of  fine  ground  pipe  clay,  mix  it  with  twelve  drops  of  alco¬ 
hol.  and  twelve  of  the  spirits  of  turpentine  ;  moisten  a  little  of  this  mixture 
with  alcohol,  whenever  you  wish  to  remove  any  stains,  and  rub  it  on  them. 
Let  it  remain  till  dry,  then  rub  it  off  with  a  woolen  cloth. 

680.  To  extract  Paint  from  Cotton,  Silk,  and  Woolen  Goods. 

Saturate  the  soiled  spot  with  spirits  of  turpentine,  and  let  it  remain  some 

18* 


206 


MISCELLANEOUS  RECEIPTS. 


hours,  then  rub  it  between  the  hands.  It  will  crumble  away,  without  injury 
to  texture  or  color. 

681.  To  extract  Black  Stains  from.  Scarlet  Woolen  Goods. 

Mix  tartaric  with  water,  to  give  it  a  pleasant  acid,  saturate  the  stains — (do 
not  touch  the  unsoiled,  part) — rinse  the  stains  in  fair  water  immediately. 
Weak  salaeratus  water  will  remove  stains  caused  by  acids. 

682.  To  extract  Stains  from  Colored  Silks  and  White  Cotton 

Goods. 

Salts  of  ammonia,  mixed  with  lime,  will  remove  wine  stains  from  silk; 
clear  ammonia,  alcohol,  and  spirits  of  turpentine,  will  all  remove  stains  from 
colored  silks.  Durable  or  common  ink  spots  may  be  removed,  by  saturating 
them  with  lemon  juice,  rubbing  in  salt,  and  then  placing  them  where  the  sun 
will  shine  on  them  hot  for  some  hours.  Put  on  more  lemon  juice  and  salt, 
as  fast  as  it  dries.  Nitric  acid  is  a  good  substitute,  when  lemon  acid  cannot 
be  had.  Remove  iron  mould  in  the  same  way.  Mildew  and  most  other 
stains  can  be  removed  by  rubbing  on  soft  soap  and  salt,  and  placing  the  stain 
where  the  sun  will  shine  on  it,  hot.  Use  the  remedies  in  warm,  clear  wea¬ 
ther,  when  the  sun  is  hot.  Sulphuric  acid,  diluted  with  water,  is  effectual 
in  removing  fruit  stains.  Do  not  have  it  so  strong  as  to  eat  holes  ;  rinse  in 
salaeratus,  then  in  fair  water.  Soak  colored  cotton  ink  stained  goods  in  tepid 
sour  milk. 

683.  To  extract  Grease  from  Floors ,  Silks,  Woolen  Goods  and 

Paper. 

Rub  floor  grease  spots  with  strong  salaeratus  water  mixed  with  sand.  And 
on  those  of  goods  and  paper,  grate  Frenmi  chalk  very  thick  ;  (common  chalk 
is  not  so  good) — cover  the  chalk  with  soft  brown  paper,  and  place  on  it  a 
moderately  hot  iron,  not  scorching  hot,  and  let  it  remain  till  cool.  If  the 
grease  is  not  entirely  removed,  repeat  the  application  of  the  brown  paper  and 
a  heated  iron,  until  it  is. 

684.  To  cleanse  Silk  Goods. 

Rub  on  silk  cushions,  or  silk  coverings  to  furniture,  dry  bran,  with  a  woolen 
cloth,  till  clean.  Remove  grease  spots  and  stains  as  by  preceding  receipts. 
Extract  the  spots  of  silk  garments  before  washing.  Use  hard  soap  for  all 
colors  but  yellow ;  for  yellow,  soft  soap  is  best.  Beat  the  soap  in  hot  water 
till  perfectly  dissolved,  then  add  just,  enough  cold  water  to  make  it  tepid  ;  rub 
the  silks  in  it  till  clean ;  take  them  out  without  wringing,  and  rinse  them  in 
fair  tepid  water.  Rinse  them  in  another  water — and  for  crimsons,  bright 
yellows,  and  maroons,  add  enough  sulphuric  acid  to  the  water  to  give  it  an 
acid  taste.  To  restore  the  colors  of  the  different  shades  of  pink,  put  a  little 
vinegar  or  lemon  juice  in  the  second  rinsing  water.  For  scarlet,  use  a  solu¬ 
tion  of  tin  ;  for  purples,  blues,  and  other  shades,  use  salaeratus  ;  and  for  olive- 
greens,  dissolve  verdigris  in  the  rinsing  water.  Rinse  fawn  and  browns  in 
pure  water ;  dip  the  silks  up  and  dowrn  in  the  rinsing  water  ;  take  them  out 
without  wringing,  and  dry  them  in  the  shade  ;  fold  them  while  damp  ;  let 
them  remain  for  the  dampness  to  strike  through  all  parts  of  them  alike,  and 
then  put  them  in  a  mangier.  If  you  have  none,  iron  them  on  the  wrong  side 
with  an  iron  only  hot  enough  to  smooth  them.  A  little  isinglass,  or  gum- 
arabic,  dissolved  in  the  rinsing  water  of  gauze,  shawls,  and  ribbons,  is  good 
to  stiffen  them.  The  water  in  which  pared  potatoes  have  been  boiled,  is  an 
excellent  thing  to  wash  black  silks  in.  It  stiffens  and  makes  them  of  a  glossy 
black  Beef’s  gall  and  teoid  water  are  nice  for  restoring  rusty  silks  ;  and 


MISCELLANEOUS  RECEIPTS. 


207 


soap  suds  answers  very  well.  The  silks  look  better  not  to  be  rinsed  in  clear 
water,  but  they  should  be  washed  in  two  different  waters. 

G85.  To  clean  Silk  and  Woolen  Shawls. 

Pare  and  grate  mealy  potatoes,  and  put  to  a  pint  of  the  pulp  two  quarts  of 
cold  water.  On  standing  five  hours,  strain  it  through  a  sieve,  rubbing  as 
much  of  the  potato  through  as  possible.  Let  the  strained  water  stand  to 
settle  ;  when  perfectly  clear,  turn  the  water  off  carefully  from  the  dregs ; 
spread  a  clean  white  cotton  sheet  on  a  clean  table,  lay  on  the  shawl  to  be 
cleaned,  and  pin  it  tight.  Dip  a  sponge  that  has  never  been  used,  in  the 
potato  water,  and  rub  the  shawl  with  it  till  clean  ;  rinse  the  shawl  in  clean 
water,  with  a  teacup  of  salt  to  a  pailful  of  water;  spread  it  on  a  clean  level 
place,  where  it  will  dry  very  quick.  If  suspended  to  dry,  the  colors  are  apt 
to  run  and  make  the  shawl  streaked.  Fold  it  up  while  damp,  let  it  lay  half 
an  hour,  and  put  it  in  a  mangier  ;  or  wrap  it  in  a  clean  white  cloth,  and  put 
it  under  a  weight,  and  let  it  remain  till  dry.  Grease  spots,  if  any,  should  be 
extracted  before  washing  the  shawl. 

686.  Carpets. 

Take  up  and  shake  carpets  that  are  in  constant  use,  three  or  four  times  a 
year.  The  dirt  underneath  wears  them  out  very  fast.  Straw  spread  under¬ 
neath  prevents  their  wear.  To  prevent  moths,  take  up  your  carpets  once  a 
year,  if  but  little  used.  Sprinkle  black  pepper,  or  tobacco  under  your  car¬ 
pets  to  protect  them  from  moths.  When  freed  of  dust,  remove  the  grease 
spots  ;  if  soiled  so  as  to  need  cleaning  all  over,  spread  them  on  a  clean  floor, 
and  rub  pared  and  grated  raw  potatoes  on  them  with  a  new  broom.  Let 
them  lay  till  perfectly  dry,  before  walking  on  them.  Some  use  beef’s  gall 
for  cleaning  carpets.  Wash  straw  carpets  in  salt  and  water,  and  wipe  them 
with  a  clean  dry  cloth.  Some  say,  scour  them  with  sand  and  water  and  a 
little  hard  soap. 

687.  To  renovate  Rusty  Italian  Crape. 

Dissolve  in  half  a  pint  of  skim  milk  and  water  an  inch  square  of  glue ; 
take  it  from  the  fire,  rinse  the  crape  in  vinegar  to  clean  it,  then  to  stiffen  it, 
put  it  in  the  glue  mixture,  wring  it,  clap  it  dry,  and  smooth  it  with  a  hot  iron, 
first  laying  a  paper  over  it.  Saturate  rusty  crape  by  dipping  it  in  gin  ;  clap 
it  dry,  and  smooth  it  with  a  moderately  hot  iron.  Italian  crape  can  be  dyed 
so  as  to  look  as  nice  as  new. 

688.  To  clean  Light  Kid  Gloves. 

Rub  them  smartly  with  India  rubber,  magnesia,  or  moist  bread.  If  soiled 
beyond  thus  restoring,  sew  up  the  tops  and  rub  them  with  a  decoction  of  saf¬ 
fron  and  water,  using  a  sponge.  They  will  be  yellow  or  brown,  according 
to  the  strength  of  the  decoction. 

Put  on  kid  Gloves.  Rub  them  with  spirits  of  hartshorn  ;  or  with  flannel, 
dipped  in  milk,  then  rubbed  on  castile  soap. 

689.  To  clean  Mahogany  and  Marble,  and  to  restore  Mahogany 

Varnish. 

Use  no  soap  on  them  ;  wash  them  in  fairwater,  and  rub  them  till  dry  witn 
a  clean  soft  cloth.  A  little  sweet  oil,  rubbed  on  occasionally,  gives  them  a 
polish.  Rub  furniture  with  a  cloth  dipped  in  oil;  then,  with  a  clean  cloth, 
till  dry  and  polished.  Rubbing  with  sweet  oil  will  restore  the  spots  from 
which  the  varnish  has  been  removed.  White  spots  on  varnished  furniture 
may  be  removed,  by  rubbing  them  with  a  warm  flannel  dipped  in  spirits  of 
turpentine.  Remove  ink  spots  by  rubbing  them  with  a  woolen  cloth,  dipped 
in  the  oil  of  vitriol  and  water.  Be  careful  to  touch  only  the  spots  with  the 


208 


MISCELLANEOUS  RECEIPTS. 


vitriol  Rinse  them  with  salieratus  water,  and  then  with  fair  water  It  is 
said,  blotting  paper  will  extract  the  ink,  if  rolled  up,  and  rubbed  hard  on  the 
spots.  Mahogany  furniture  may  be  beautifully  polished  thus  : — rub  it  with 
cold  drawn  linseed  oil ;  wipe  off  the  oil,  and  polish  by  rubbing  smartly  with  a 
clean  dry  cloth.  And  marble  may  be  cleaned  thus pound,  very  fine,  a 
little  stone  blue  with  four  ounces  of  whiting ;  mix  them  with  an  ounce  of 
soda  dissolved  in  a  little  water,  and  four  ounces  of  soft  soap  :  boil  all  fifteen 
minutes  over  a  slow  fire,  carefully  stirring  it.  When  quite  hot,  lay  it  on  the 
marble  with  a  brush,  and  let  it  remain  half  an  hour ;  wash  it  off  with  warm 
water,  flannel,  and  a  scrubbing  brush,  and  wipe  it  dry.  Some  clean  alabas¬ 
ter  and  all  kinds  of  marble,  by  mixing  pulverized  pumice  stone  with  verjuice, 
letting  it  remain  several  hours  ;  then  dipping  in  a  perfectly  clean  sponge,  and 
rubbing  the  marble  till  clean.  Rinse  it  off  with  fair  water,  and  rub  it  dry 
with  a  clean  linen  cloth. 

690.  To  clean  Knives  and  Forfcs. 

Use  finely  powdered  Bath  brick  to  remove  rust,  and  to  polish  steel  uten 
sils.  Rub  knives  on  a  board  with  a  thick  leather  cover  over  it  fastened  down 
tight,  applying  a  cork  dipped  in  the  powder,  and  moistened  if  they  are  spotted. 
Do  not  wet  them,  only  wipe  them  with  a  dry  cloth.  Wipe  the  handles  with 
a  cloth  rather  damp,  to  make  them  smooth  ;  do  not  touch  the  blades,  as  it  will 
tarnish  them.  It  will  yellow  ivory  handles  to  dip  them  in  hot  water.  If 
yellow  rub  them  with  sand  paper.  If  Bath  brick  does  not  remove  rust  from 
steel,  rub  the  spots  with  sand  paper  or  emery,  or  rub  on  sweet  oil  and  let  it 
remain  a  day,  and  then  rub  it  off  with  quicklime.  Clean  thoroughly  steel 
utensils  that  are  not  in  constant  use  ;  rub  them  over  with  sweet  oil,  and 
exclude  the  air  by  a  wrapper  of  brown  paper— wrapping  each  knife  and  fork 
separately. 

691.  To  polish  Brass,  Silver,  and  Britannia  Utensils. 

Dip  a  cloth  moistened  with  spirits,  (oil  will  do,)  into  pulverized  rotten 
stone,  and  rub  your  brasses  ;  and  then  polish  them  with  dry  rotten  stone  and 
a  dry  cloth.  When  brass  utensils  are  not  in  use,  thoroughly  clean  them  with 
rotten  stone  and  oil,  wrap  them  up  tight  to  exclude  the  air,  and  keep  them  in 
a  dry  place.  Polish  silver  with  whiting  or  chalk  pulverized.  If  spotted,  rub 
the  chalk  wet  on  the  silver,  and  let  it  remain  till  dry;  then  rub  it  off  and 
polish  with  a  clean  dry  cloth.  Hot  ashes  will  remove  spots  which  chalk  will 
not.  Rub  Britannia,  if  spotted,  with  a  flannel  cloth  dipped  in  sweet  or  lin¬ 
seed  oil,  and  then  wash  it  in  soap  suds  and  wipe  dry.  Polish  by  rubbing 
over,  with  a  clean  dry  cloth,  whiting,  or  chalk. 

692.  Cautions  relative  to  Brass,  Copper,  and  Glazed  Earthen 

Utensils. 

Many  lives  have  been  lost  in  consequence  of  carelessness  in  the  use  of 
these  utensils.  Thoroughly  cleanse  with  salt  and  hot  vinegar,  brass  and 
copper,  before  cooking  in  them ;  and  never  suffer  any  oily  or  acid  substance, 
after  cooked,  to  cool  or  remain  in  any  of  them. 

693.  To  clean  Stoves  and  Stone  Hearths. 

Put  on  varnished  stoves  several  coats  of  varnish  in  the  summer,  to  have  it 
get  hard  before  used.  Wash  them  in  warm  water  without  soap,  and  rub  a 
little  oil  on  them  occasionally.  It  will  make  them  100k  nice,  and  prevent 
the  varnish  wearing  off.  Black  stoves  that  have  never  been  varnished,  with 
black  lead  and  British  lustre.  It  will  not  answer  if  they  have  been  varnished. 
Mix  them  with  cold  water  to  a  paste,  rub  it  on  the  stoves,  and  let  the  paste 
remain  till  quite  dry  ;  then  rub  the  stoves  with  a  dry,  stiff,  flat  brush,  till 


miscellaneous  receipts 


209 


clean  and  polished.  To  preserve  the  color  of  freestone  hearths,  wash  them 
in  water  without  any  soap,  rub  on  them  while  damp,  pulverized  freestone, 
let  it  remain  till  dry,  and  then  rub  it  off.  If  stained,  rub  them  hard  with  a 
piece  of  freestone.  To  have  your  hearths  look  dark,  rub  them  with  pure  soft 
soap,  or  dilute  it  with  water.  Use  redding  for  brick  hearths,  mixed  with 
thin  hot  starch  and  milk. 

694.  To  remove  Putty  and  Paint  from  Window  Glass. 

Put  salaeratus  into  hot  water  till  very  strong ;  saturate  the  putty  or  paint 
daub  with  it ;  let  it  remain  till  nearly  dry  ;  then  rub  it  off  hard  with  a  woolen 
cloth.  Whiting  is  good  to  remove  it.  Salseratus  water  is  good  to  remove 
putty  while  green,  on  the  glass. 

695.  To  extract  Ink  from  Floors. 

Remove  ink  stains  from  floors,  by  scouring  them  with  sand  wet  with  water 
and  the  oil  of  vitriol,  mixed.  Then  rinse  them  with  strong  salaeratus  water. 

696.  To  temper  Earthen-ware. 

Boil  earthen-ware  that  is  used  for  baking,  (before  using  it,  as  it  will  be  less 
liable  to  crack,)  covering  it  with  cold  water,  and  then  heating  it  gradually. 
Let  it  remain  in  till  the  water  has  cooled. 

697.  To  temper  New  Ovens  and  Iron-ware. 

Before  a  new  oven  is  baked  in,  keep  up  a  fire  in  it  half  a  day.  Put  up  the 
lid  as  soon  as  the  wood  is  removed.  Do  not  use  it  for  baking  till  it  has  been 
heated  the  second  time.  It  will  never  retain  its  heat  well,  unless  tem¬ 
pered  in  this  way.  Heat  new  flat-irons  half  a  day  also,  before  using  them, 
to  have  them  retain  their  heat  well.  New  iron  cooking  utensils  will  be  less 
liable  to  crack,  if  heated  gradually  five  or  six  hours,  and  then  cooled  slowly 
before  being  used.  Do  not  turn  cold  water  into  hot  iron  utensils,  as  it  will 
crack  them  by  cooling  the  surface  too  suddenly. 

698.  To  loosen  tightly  wedged  Stopples  of  Decanters  and  Smelling 

Bottles. 

Rub  a  feather  dipped  in  oil  round  the  stopple,  close  to  the  mouth  of  the 
bottle  ;  place  the  mouth  of  the  bottle  towards  the  fire,  about  two  feet  from  it. 
When  warm,  strike  the  bottle  lightly  on  both  sides,  with  any  convenient 
wooden  instrument,  and  take  out  the  stopple.  You  may  have  to  repeat  the 
process.  By  perseverance,  you  will  ultimately  triumph,  however  closely 
wedged  in. 

699.  Lip  Salve. 

Dissolve  a  small  lump  of  white  sugar  in  a  spoonful  of  rose-water,  (or  com¬ 
mon  water,)  and  simmer  with  it  eight  or  ten  minutes,  two  spoonfuls  of  sweet 
oil,  and  a  piece  of  spermaceti  of  the  size  of  half  a  butternut,  and  turn  all  into 
a  small  box. 

700.  Cold  Cream. 

Put  into  a  close  vessel  two  ounces  of  the  oil  of  almonds,  half  an  ounce  of 
spermaceti,  and  half  an  ounce  of  white  wax ;  set  the  vessel  in  a  skillet  of 
boiling  water,  and  when  melted,  beat  the  ingredients  with  rose-water  till  cold 
Keep  it  in  a  tight  box,  or  w  ide-mouthed  bottle. 

701.  To  prevent  the  formation  of  a  Crust  in  Tea  Kettles. 

Keep  an  oyster-shell  in  your  tea  kettle.  By  attracting  the  stony  particles 
to  itself,  it  will  prevent  the  formation  of  a  crust. 


210 


MISCELLANEOUS  RECEIPTS. 


702.  Preservatives  against  the  devastation  of  Moths. 

Take  woolen  and  fur  garments  not  worn,  late  in  the  spring,  and  put  them 
in  a  chest  withsome  camphor  gum.  Spermaceti  is  best.  Tobacco  and  cedar 
chips  are  a  good  preventive.  When  moths  get  into  garments,  hang  them  in 
a  closet,  place  a  pan  of  coals  in  it,  and  make  a  strong  smoke  of  tobacco. 

703.  To  cleanse  Vials  and  Pie  Plates. 

Cleanse  bottles  that  have  had  medicine  in  them,  by  putting  ashes  in  each, 
immersing  them  in  cold  water  and  then  heating  the  water  gradually  till  it 
boils.  After  boiling  an  hour,  let  them  remain  in  the  water  till  it  is  cold. 
Wash  them  in  soap  suds,  and  rinse  them  till  clear  in  fair  water.  Pie  plates 
that  have  been  long  used  for  baking,  are  apt  to  impart  an  unpleasant  taste 
on  account  of  the  rancidity  of  the  butter  and  lard,  imbibed.  Put  them  in  a 
brass  kettle,  with  ashes  and  cold  water,  and  boil  them  an  hour. 

704.  To  mafce  Sugar,  or  Honey  Vinegar. 

Dissolve  one  part  of  sugar  with  seven  of  water  moderately  warm  ;  put  it 
in  a  cask  ;  stir  in  a  pint  of  yeast  to  every  eight  gallons  ;  stop  it  close,  and 
keep  it  in  a  warm  place  till  sufficiently  sour  :  or  to  one  quart  of  clear  honey , 
add  eight  of  warm  water,  mixing  it  well.  After  the  acetous  fermentation,  a 
white  vinegar  will  be  formed,  in  many  respects  better  than  common  vinegar. 

705.  Lemon  Pickle. 

Grate  the  yellow  rind  from  twenty-five  fresh  lemons  ;  quarter  them,  leav¬ 
ing  them  united  at  the  blossom  end  ;  sprinkle  salt  over  them,  and  place  them 
in  the  sun  daily  till  dry;  then  brush  off  the  salt;  put  them  in  a  pot  with 

Eounded  rnace  and  nutmeg,  an  ounce  of  each,  a  handful  of  scraped  dried 
orse  radish,  twenty  cloves  of  garlic,  and  a  pint  of  mustard  seed.  Turn  on  a 
gallon  of  strong  vinegar  ;  cover  the  pot  close  ;  let  it  stand  three  months  ; 
strain  it ;  and  when  clear,  bottle  it. 

706.  Stock,  Prepared  for  Soups  or  Gravies. 

Cut  a  knuckle  of  veal  in  slices,  a  pound  of  lean  beef,  and  a  pound  of  lean 
ham.  Put  all  in  a  pan,  with  three  carrots,  two  onions,  two  turnips,  two  heads 
of  celery,  and  two  quarts  of  water.  Let  them  stew  till  tender,  without 
browning.  Thus  prepared,  the  stock  may  be  used  for  soups,  or  for  white  or 
brown  gravy  ;  if  for  brown,  it  must  first  be  colored  in  the  usual  manner. 

707.  Sandwiches. 

Cut,  and  spread  neatly  with  butter,  slices  of  biscuit,  placing  between  every 
two  pieces,  a  very  thin  slice  of  tongue.  Lean  ham,  or  the  white  meat  o. 
fowl  may  be  substituted  for  the  tongue. 

708.  Rats ,  Cockroaches ,  Ants,  Flics,  Musquitoes ,  Worms. 

In  Rat  paths,  spread  chloride  of  lime  or  fine  potash.  Also  rub  it  about 
their  holes.  For  rats,  too,  and  Cockroaches,  mix  two  parts  fine  Indian  meal 
with  three  calcined  plaster  of  Paris  very  fine.  Pass  them,  mixed,  through  a 
fine  sieve.  Place  water  near.  Give  too,  wafers,  or  black  hellebore  root 
with  molasses.  Red  Ants  can  not  crawl  over  a  chalk  mark.  Give  sulphur, 
green  sage  or  mint,  or  a  bowl  with  pint  of  tar  and  two  quarts  hot  water. 
Expatriate  Musquitoes  by  a  little  spirits  of  lavender  on  a  handkerchief  or 
sponge  laid  on  your  pillow.  For  Flies,  a  plate  of  cobalt  and  spirit ;  or  black 
pepper  mixed  strong  with  cream  and  sugar.  For  Worms  in  gravel  walks, 
sprinkle  occasionally  with  weak  brine. 


MISCELLANEOUS  RECEIPTS. 


211 


709.  For  a  Sore  Leg ,  or  Inflammation  of  long  standing 

fake  one  ounce  of  white  vitriol,  one  of  alum,  one  of  good  gunpowder,  and 
half  an  ounce  of  sugar  of  lead  ;  put  them  all  into  a  bottle,  with  a  quart  of 
spring  water.  Shake  it  a  few  times,  and  bathe  the  limb. 

if  at  any  time  you  break  the  skin  of  a  game  leg,  apply  a  little  laudanum  oi 
camphor,  and  put  on  dry  cotton.  Salve  and  oily  substances  are  bad. 

710.  Erysipelas,  5G2. —  Gelatine  Wine  Jelly,  771. — Lemonade  Sirup,  543. 

Erysipelas. — Apply  to  part  affected  gunpowder,  wet  to  a  paste  with  strong 
copperas  water.  When  dry,  renew  it  ;  and  take  calomel.  Gelatine  Wine 
Jelly. — Quart  of  wine,  3  pints  of  water,  1  lb.  sugar,  2  spoonfuls  lemon  juice, 
wineglass  of  brandy,  stick  of  cinnamon,  8  pieces  of  gelatine  well  soaked  in 
water,  8  egg  whites  slightly  beaten.  Stir  till  very  hot.  Let  boil  5  minutes. 
Take  off.  After  2  minutes  strain  through  flannel  till  clear.  Lemonade  Sirup. — 
Let  stand  a  night  3  lbs.  fine  loaf  sugar  in  quart  lemon  juice.  Skim.  Bottle. 

711.  To  renovate  Feather  Beds  and  Mattresses. 

Make  soiled  and  heavy  feather  beds  clean  and  light  thus : — dip  astiff  brush 
in  hot  soap  suds,  and  rub  them  ;  when  clean,  lay  them  on  a  shed  or  in  some 
clean  place,  and  let  it  rain  on  them  ;  when  thoroughly  soaked,  let  them  dry 
a  week  in  the  hot  sun,  shaking  them  well  and  turning  them  over  daily,  and 
covering  them  nightly  with  a  thick  cloth.  It  is  quite  as  well  as  to  empty  the 
feathers,  and  to  wash  them  and  the  tick  separately,  and  much  easier.  Dry 
the  bed  thoroughly  before  sleeping  on  it.  Hard  and  dirty  hair  mattresses  can 
be  made  almost  as  gooifras  new,  by  ripping  them,  washing  the  ticking,  picking 
the  hair  free-  from  bunches,  and  keeping  it  some  days  in  a  dry  airy  place. 
Fill  the  ticking  lightly,  when  dry,  and  tack  it  together. 

712.  To  Clean  Bed  Ticks,  however  badly  Soiled. 

Apply  Poland  starch,  by  rubbing  it  on  thick,  with  a  wet  cloth.  Place  it 
n  the  sun.  When  dry,  rub  it  in  with  the  hands.  Repeat  it,  if  necessary 
The  soiled  part  will  be  as  clean  as  new. 

713.  To  Clean  Bedsteads ,  and  keep  them  free  of  Chintses. 

Apply  lard. 

714.  To  protect  Peach  Trees  from  Grubs. 

Place  around  the  body  of  the  tree,  the  saw  dust  or  chips  of  cedar. 
Kentish  Cap  Paper,  tied  two  inches  below  and  four  above  the  surface  of 
the  ground,  will  prove  a  sure  stumper.  Any  paper  may  do,  while  it  lasts. 

715.  For  Dressing  Asparagus  Beds. 

Put  your  refuse  pork  or  beef  brine  on  them.  JVhile  it  adds  to  the  growth 
of  the  asparagus,  it  destroys  the  weeds. 

716.  To  clean  Glass  and  Pictures. 

Dip  a  soft  cloth,  moistened  with  spirits,  into  finely  pulverized  indigo,  and 
cover  the  glass  with  it.  Polish  it  with  a  soft  dry  cloth.  Very  finely  sifted 
ashes  or  whiting  may  be  substituted  for  the  indigo.  Wash  tumblers  clean; 
rinse  them  in  cold  water,  wipe  off  the  water  with  one  cloth,  and  polish  them 
dry  with  another.  Rub  mirrors  lightly  with  a  clean  sponge  or  soft  linen 
moistened  with  spirits  of  wine  or  soft  water ;  dust  the  glass  with  bluing,  or 
whiting  powder ;  rub  it  off,  rub  with  another  clean  cloth,  and  polish  it  with  a 
silk  handkerchief.  Dust  the  frames,  and  pictures,  with  cotton  or  a  feather 
brush. 


212 


MISCELLANEOUS  RECEIPTS. 


717.  Creaking  Hinges ,  Ironing  Board ,  Sheets  and  Holders, 

Mending. 

Put  soft  soap  on  the  hinges.  Keep  expressly  for  ironing,  an  ironing  appa¬ 
ratus  ;  cover  with  old  flannel,  and  then  with  fine  cotton,  a  board  twenty-four 
by  fourteen  inches,  as  a  convenient  appendage  for  the  ironing  of  small 
articles.  Mend  clothes  before  washing,  except  stockings. 

718.  Nice  Orange  Pudding. 

Take  one  pound  of  grated  sugar,  half  a  pound  of  butter,  a  pint  of  cream, 
six  eggs,  and  a  light  colored  orange  that  is  not  bitter ;  rub  the  butter  and  su¬ 
gar  to  a  cream ;  add  the  eggs,  well-beaten,  the  grated  orange,  pulp  and  peel, 
and  then  the  cream.  Stir  the  whole  well,  from  five  to  ten  minutes,  and  bake. 

719.  To  clean  the  inside  of  a  Stove . 

Introduce  the  poker,  or  some  convenient  instrument,  by  removing  the  top 
of  the  stove,  or  otherwise,  and  scrape  the  slag  off,  while  red  hot. 

720.  To  make  Metheglin. 

Honey  that  is  not  fit  for  the  table,  makes  good  metheglin.  The  older  the 
honey,  the  greater  its  strength.  Break  and  rub  with  the  hands  all  the  comb 
that  has  any  honey  in  it,  into  a  tub  of  water,  moderately  warm ;  strain  it 
through  a  hair  sieve  into  another  tub  ;  put  into  the  liquor  a  perfect,  new  laid 
egg,  to  try  its  strength  ;  repeat  the  rinsing,  squeezing,  and  draining  of  the 
comb,  till  all  the  sweets  have  passed  through  the  sieve,  leaving  part  of  the 
egg  floating  above  the  surface  of  the  liquor,  as  big  as  a  twelve  and  a  half 
cent  piece ;  and  then  boil  it  one  hour  in  a  brass  kettle,  skimming  it  well  just 
before  it  begins  to  boil,  and  occasionally,  during  the  time  of  its  boiling.  Do 
not  let  it  boil  over.  Should  it  be  about  to  go  over,  lay  the  tongs,  with  the  legs 
extended,  across  the  kettle.  Dip  it,  boiling  hot,  into  a  new  white  oak  cask  ; 
fill  it ;  bung  it  tight ;  place  it  in  your  cellar  immediately,  and  do  not  stir  it. 
In  a  few  months,  or  after  it  begins  to  ferment,  it  may  be  used  :  but  no  liquor 
improves  more  by  age.  It  is  often  recommended  as  a  medicine  ;  especially 
as  good  for  the  lungs.  Honey  is  also  healing  and  good  for  them. 

721.  To  make  Bees'1  Wax. 

Take  such  of  your  comb  as  would  not  pass  through  the  sieve,  the  skim- 
mings  of  your  metheglin,  and  all  your  dry  comb,  and  melt  the  whole  in  an 
iron  kettle,  with  sufficient  water  to  enable  you  to  strain  it.  Have  ready  a 
tub  with  some  water,  and  a  smooth  board  placed  aslant  in  it.  Dip  from  your 
kettle  standing  on  the  fire,  the  melted  comb  into  a  bag,  shaped  to  a  point  at 
the  bottom,  and  laying  near  the  top  part  of  the  board  ;  with  a  rolling-pin, 
press  the  bag  very  hard,  and  thus  force  the  wax  through  it.  Lay  the  comb 
by,  and  fill  your  bag  again,  and  so  on,  till  the  whole  has  been  pressed.  The 
comb  may  be  melted  over  again,  if  not  freed  of  all  its  wax,  and  again  put  into 
the  bag.  Now  skim  all  the  wax  from  the  water  in  the  tub ;  melt  it,  (putting 
at  the  bottom  a  little  tallow,  if  you  wish  to  have  it  look  smooth  and  of  hand¬ 
some  shape)  and  pour  into  moulds.  When  cold,  scrape  off  the  sediment 
which  adheres  to  the  bottom.  This  may  again  be  melted  and  shaped. 

722.  Certain  cure  for  a  Scald  Head.  See  Nos.  653  and  853. 

Clarify  nice  fresh  lard  by  melting  and  turning  it  into  rain  water,  nine 
times,  changing  the  water  every  time.  Put  it  into  a  jar,  and  rub  a  little  on 
the  head,  two  or  three  times  a  day.  Simmer  lard  in  brandy,  as  best  hair  oil. 


MISCELLANEOUS  RECEIPTS. 


213 


723.  To  keep  Green  Corn  and  Grapes ,  and  to  keep  Things. 

Strip  off  part  of  the  husks  ;  tie  the  others  tight  over  the  tip  end  of  the  rob  ; 
confine  the  corn  in  a  tight  barrel,  with  alternate  layers  of  coarse  salt ;  keep 
it  in  a  dry  cool  place,  and  it  will  be  nice  for  new-year’s.  Pack  grapes  in 
cotton.  Keep  crusts  and  pieces  of  bread  in  an  earthen  pot  or  pan,  in  a  cool 
dry  place,  well  covered  ;  fresh  lard  and  suet,  in  tin  vessels  ;  salt  pork  fat,  in 
unglazed  earthen-ware  ;  yeast,  in  wood  or  earthen  ;  preserves  and  jellies,  in 
glass,  china,  or  stone-ware  ;  cabbages,  buried  in  the  ground,  roots  upwards  ; 
salt,  in  a  dry  place  ;  meal,  in  a  cool  dry  place  ;  ice,  in  the  cellar,  wrapped  in 
flannel ;  vinegar,  in  wood  or  glass  ;  bed  linen,  well  aired ;  hair  or  straw 
mattresses,  for  your  children  to  sleep  on  ;  milk,  for  them  to  eat ;  bed  curtains, 
at  a  good  remove  from  the  bed  slept  on — and  keep  boys  where  they  should 
be  ■  girls  too,  studying  Housewifery. 

724.  To  Bone  a  Turkey ,  or  any  other  Fowl. 

Be^in  at  the  wing:  with  a  sharp  knife,  carefully  remove  the  flesh  from  the 
bone,  scraping  it,  without  cutting  it  to  pieces,  downward  as  you  proceed.  Do 
not  tear  or  break  the  skin.  If  any  breakages,  sew  them  up  before  cooking. 
Loosen  the  flesh  from  the  breast,  back  and  thighs.  Draw  the  skeleton,  by 
the  neck,  from  the  flesh,  as  the  hand  from  a  glove  ;  and  then  restore  the 
shapeless  mass  to  its  original  form  by  hard  stuffing  with  force  meat,  or  stuf¬ 
fing  prepared  to  the  taste.  Bake  or  roast  it  about  three  hours.  If  a  turkey 
it  may  be  served  up  cold, — overlaid  with  droppings  of  currant  jelly,  some 
slices  of  the  same  ornamenting  the  borders  of  the  dish.  A  gravy  may  be 
made  of  the  giblets,  wine  and  egg- 

725.  Pandoughdies. 

Line  your  Pudding -dish,  with  a  paste — fill  it  with  quartered  apples — make 
it  quite  sweet,  with  half  sugar  and  half  molasses — add,  for  a  large  dish,  a 
spoonful,  half  and  half,  allspice  and  cinnamon — fill  it  nearly  full  with  water, 
cover  it  with  a  thick  paste  ;  and  hake  from  three  to  four  hours. 

726.  Turnovers. 

Prepare  your  paste  as  for  apple-pies,  the  apples  too.  Cut  the  paste  in 
wished-for  size,  lay  on  your  apples,  turnover  the  paste,  uniting  and  pinching 
together  the  edges.  Bake  or  fry  them.  A  good  dessert,  fried,  with  loaf 
sugar  sifted  over  while  warm,  or  eaten  with  a  pudding  sauce. 

727.  To  keep  Cheese. 

Rub  over  your  cheeses  with  ham-fat,  and  wrap  them  in  cotton  cloth  satu¬ 
rated  with  the  same.  Pack  them  in  a  barrel  with  about  three  inches  of 
pine  shavings  under  each  cheese,  with  a  layer  over  the  top-most.  Putin 
the  head,  and  place  them  where  dry.  , 

728.  “  Soufies" — New- Orleans  Custards,  or  Pies. 

Take  eggs  to  the  liking,  mix  the  beaten  yolks  with  milk  as  for  custards, 
sweetened  and  flavored  to  taste ;  fill  your  dish  half  full,  and  bake  ,  turn  on 
the  beaten  whites,  and  brown  the  top  lightly,  by  holding  a  hot  shovel  over 
it— or  otherwise. 

729.  To  Clean  India-Rubbers. 

Wash  them  in  Soap  Suds,  or  rub  on  a  little  Sweet  Oil. 


Si  4 


MISCELLANEOUS  RECEIPTS. 


730.  To  fold  a  Single  Sheet ,  so  as  to  make  two  Letters. 

Write  your  first  page,  for  the  first  letter;  and  your  third  page,  for  the 
second.  Separate  the  fold,  in  each  end  of  the  sheet,  letting  the  middle 
remain  united,  the  length  you  wish  your  letters.  F'oid  inward  the  separated 
ends  of  the  first  letter,  toward  each  other;  and  then  fold  it  at  right-angles, 
In  the  usual  way,  turning  the  edge  under,  and  sealing  it.  Superscribe  this. 
The  other  half  sheet  will  be  an  envelope.  The  person  to  whom  this  last  is 
directed,  will,  of  course,  hand  over  the  enclosed. 

731.  Portsmouth  Indian  Bread. 

A  tin  kettle,  with  a  lid,  will  do  to  bake  it  in.  But  a  mould  with  a  tube 
about,  two  thirds  the  height  of  the  mould,  and  open  at  the  bottom,  is  best  — 
Mix  one  quart  of  sifted  rye  flour  with  three  of  ineal ;  wet  this  with  milk  or 
water,  adding  a  spoonful  of  molasses  till  a  batter  of  moderate  consistence  ; 
pour  it  into  your  mould  ;  set  that  in  about  two  thirds  its  depth  of  water, 
and  steam  it  through  the  day  ;  and  let  it  remain  till  morning. 

732.  For  Burn  or  Scald,  and  Chilblains. 

Apply  strong  alum  water.  Keep  it  ready  prepared,  in  a  bottle.  Apply  it  by 
wetting  a  cloth-compress  ;  and  renew  it  till  the  inflammation  is  removed. 

733.  For  Palpitation  of  the  Heart. 

Take  ten  drops  of  Traumatic  Balsam,  two  or  three  times  a  day,  on  sugar. 

734.  To  cure  a  Cancer ,  by  Extracting  it. 

Take  oxyde  of  arsenic,  and  flower  of  sulphur,  of  each  one  drachm  ;  sper¬ 
maceti  ointment,  one  ounce  ;  add  all  together,  and  make  an  ointment,  and 
apply  some  of  it,  spread  upon  lint,  to  the  ulcer,  and  let  it  remain  twenty- 
four  hours.  Then  dress  the  ulcer  with  a  little  poultice,  or  simple  salve.  If 
necessary,  repeat  it. 

735.  To  cure  the  Bite  of  a  Rattle-snake,  or  Mad  Dog. 

It  is  said,  a  strong  decoction  of  the  boiled  bark  of  the  root  of  the  black 
ash,  if  drunken,  will  cure  the  bite  of  a  rattle-snake :  also,  if  taken  three 
times  a-day,  a  wine-glass  at  a  time,  for  eight  successive  days,  the  bite  of  a 
mad  dog. 

736.  “  Ravages  of  Mice .” 

Would  those  who  thus  complain,  just  before  the  first  snow-fall,  remove, 
with  a  hoe,  the  grass  and  leaves,  but  eighteen  inches  from  the  root  of  each 
tree,  they  will  not  have  cause,  in  the  spring,  to  complain  that  the  mice  have 
girdled  their  orchards  ;  nor,  if  they  will  close  feed  the  tops  of  their  grass, 
that  the  mice  have  devoured  the  roots. 

737.  Lemon  Mince  Pie. 

Boil  two  large  lemons  till  the  skin  begins  to  crack;  squeeze  out  the  pulp 
and  juice  into  a  pint  bowl  of  fine-chopped  greening  or  other  tart  apples ; 
pound  the  rinds  in  a  mortar,  with  brown  sugar,  till  fine;  add  them,  with  a 
pint  of  chopped  raisins,  or  mixed  raisins  and  currants,  and  from  half  to  an 
equal  quantity  of  fine-chopped  beef-suet  as  of  apples  ;  mix  well,  and  make 
quite  sweet  with  sugar.  If  not  moist  enough,  add  a  very  little  of  the  liquor. 
Give  it  a  rich  paste.  Improved  by  citron. 

738.  To  Clean  any  kind  of  Silks,  or  Colored  Goods. 

Put  an  equal  quantity  of  molasses,  alcohol,  and  soft  soap  into  a  bottle  ; 
shake  it  well,  and  apply  it  to  the  article,  spread  smoothly  and  firmly,  with 
a  sponge.  Rinse  it  off  with  cold  water,  if  necessary,  and  iron  it,  damp,  on 
the  wrong  side. 

738|.  Buckwheat  Cake. 

To  a  scant  teacup  and  a  half  flour,  two  cups  molasses,  two  of  cream,  and 
%ne  of  sour  milk,  add  a  little  ginger  and  spoonful  suleratue.  Bake  in  a  loaf 


miscellaneous  receipts. 


215 


738,  a.  Excellent  Tooth-preservative  Powder. 

Mix  one  ounce  of  myrrh;  one  of  Peruvian  bata;  half  one  of  chalk;  half 
one  of  orris-root,  and  half  one  of  Armenian  bole. 

738,  b.  To  make  India  rubber  Varnish. 

Cut  in  fine  slips  an  ounce  of  India  rubber ;  pour  on  it  a  solution  of  two 
ounces  of  carbonate  of  soda,  and  a  pint  of  water;  and  let  it  stand  a  week. 
Put  the  India  rubber  into  a  gill  of  new  spirits  of  turpentine,  and  it  will 
make  a  solution  of  considerable  strength  for  use.  Add  a  little  ivory  black 
if  a  dark  color  is  wished. 

739.  New  Orleans  Gumbo. 

Best  made  of  fowl. — Veal  and  other  meats  are  good  with  ham. 

Take  a  common  sized  (owl  and  a  pound  of  nice  ham  ;  joint  the  fowl, 
and  cut  the  ham,  which  should  be  rather  fat,  into  small  slips.  Put  them 
into  an  iron  pot  without  water,  set  it  over  the  fire  and  stir  it  often  to  pre¬ 
vent  burning,  till  of  a  nice  brown,  and  then  add  two  quarts  of  boiling  water. 
If  to  be  thickened  with  ocra,  cut  it  fine  and  add  enough  to  thicken  it,  with 
pepper  and  salt  to  taste,  and  ripe  tomatoes  cut  fine  if  liked ;  add  more 
boiling  water,  so  as  to  have  at  least  two  quarts  when  done  ;  and,  if  wished, 
oysters  just  before  taking  up.  Some  prefer  Gumbo  thickened  with  ground 
sassafras.  For  a  change,  sweet  herbs  are  good.  Have  a  dish  of  nice 
boiled  rice  to  serve  with  it. 

740.  Sweet  Pickles. 

Prepare  them  as  “464.  Cucumbers,  Cabbage,  Peaches,  &c.,”  and  the 
last  time  of  boiling  the  vinegar,  add  three  pounds  of  brown  sugar  to  the 
pickles  for  each  gallon  of  vinegar  to  be  turned  on.  Tie  them  up  when 
done. 


741.  Sally  Lunn. 

Take  one  quart  of  flour,  three  eggs,  one  teacup  of  butter,  one  of  yeast, 
and  one  pint  of  new  milk.  Beat  the  yolks  light,  stir  in  the  yeast,  then  the 
flour,  butter,  and  milk.  Beat  all  light  with  a  knife,  then  add  the  frothed 
whites,  and  salt  to  taste.  Put  it  in  a  bowl  with  a  cover  and  set  it  to  rise. 
When  risen,  butter  the  mould  and  put  it  in,  and  set  it  to  rise  the  second 
time.  When  risen,  bake  it  as  you  would  a  cake.  Butter  it  while  hot 

742.  Massach'itselts  Premium  Bread. —  Wheat.  Rye. 

Yeast  for  the  wheat — Boil  till  soft  2  potatoes  in  3  quarts  water  with  hand¬ 
ful  of  hops.  Strain  on  pint  of  flour,  stirring  it  smooth.  Add  spoonful  of 
sugar ;  when  milk-warm,  enough  yeast  to  make  ferment.  To  make — Five 
quarts  flour;  2  teaspoonfuls  salt;  half-pint  yeast,  for  4  loaves  of  bread. 
Mix  stiff,  with  milk-warm  water.  After  risen,  knead  till  it  will  not  stick  to 
the  hands.  When  risen  in  the  pans,  bake. 

Rye  Bread. — For  1  loaf :  1  quart  flour,  1  pint  milk,  and  2  small  tablespoon¬ 
fuls  brewer’s  yeast.  Sponge  over  night,  taking  about  half  the  milk  with  the 
yeast.  In  cold  weather  warm  all  the  milk.  Always  that  for  the  mixing. 

743.  Sweet  Potato  Pie. 

To  two  pound  of  potatoes  boiled  and  sifted  add  half  a  pound  of  butter, 
a  pound  and  a  h  Jf  of  sugar,  one  quart  of  milk,  twelve  eggs,  season  with  nut¬ 
meg  and  lemon,  line  your  dish  with  a  paste  and  rim,  and  bake  moderately 
till  done 


216 


MISCELLANEOUS  RECEIPTS. 


744.  Macon  Sweet  Potato  Pie , 

Boil  sweet  potatoes  tender,  line  your  dish  with  a  rich  paste,  slice  in  the 
potatoes  very  thin,  season  highly  with  butter,  sugar,  and  cloves,  pour  a  little 
brandy  over  the  top,  cover  with  a  rich  paste,  a’ id  bake  about  as  long  as  for 
an  apple  pie. 

745.  Excellent  Boiled,  Custards. 

To  nine  eggs  well  beaten  add  sugar  to  taste,  and  beat  very  light ;  add  one 
quart  of  milk,  and  strain  the  whole  ;  add  essence  of  lemon  or  rosewater, 
and  boil  fifteen  minutes  ;  then  remove  it  from  the  fire,  stirring  it  from  the 
time  it  is  milk  warm  till  quite  cold.  If  right,  they  will  be  perfectly  light 
and  porous. 

746.  Arrow  Root  or  Potato-Starch  Custards. 

Take  one  quart  of  milk,  two  eggs,  two  spoonfuls  of  arrowroot  or  starch, 
four  of  sugar,  one  grated  lemon  peel,  beat  the  eggs  and  sugar  together,  add  the 
arrowroot,  stir  all  into  the  milk  and  put  it  over  the  fire,  stirring  occasionally 
till  it  thickens. 

747.  Columbia  Sweetmeat  Pudding. 

Cream  twelve  ounces  of  butter,  rub  in  till  all  is  light  eight  ounces  of 
ground  loaf  sugar,  the  yolks  of  twelve  eggs  and  half  the  whites  beaten 
separately ;  line  your  dish  with  a  rich  puff  paste  with  a  rim,  add  a  laying 
of  peach,  pour  on  part  of  the  mixture,  add  a  laying  of  quince,  then  turn  on 
the  remaining  mixture,  and  bake  till  the  crust  is  well  done.  Other  sweet¬ 
meats,  or  seeded  raisins  make  a  good  substitute  for  peach  and  quince. 

748.  Vermont  Rich  Lemon  Pudding. 

Take  one  pound  of  butter;  one  of  loaf  sugar;  half  a  pound  of  almonds, 
blanched  and  pounded  with  rosewater;  three  grated  lemon  rinds  ;  twelve  egg- 
yolks,  and  six  whites  ;  mix  all  with  the  juice  of  two  large  lemons,  and  bake 
from  an  hour  to  an  hour  and  a  half.  It  requires  no  sauce.  Equally  nice 
cold. 

749.  English  Plum  Pudding,  No.  I. 

Take  half  a  pound  of  grated  baker’s  bread ;  half  beef-suet,  fine ;  half  of 
flour ;  half  of  citron,  very  fine  ;  three  quarters  of  sugar,  or  to  taste ;  one 
pound  of  seeded  raisins,  cut  in  two ;  one  of  currants ;  two  teaspoonfuls  of 
allspice  ;  two  of  cloves  ;  one  nutmeg  ;  a  small  teaspoonful  of  salaeratus  dis¬ 
solved  in  a  teacup  of  cream,  mixed  with  twro  well  beaten  eggs  ;  and  mix 
all  well  together  with  a  spoon.  Put  it  in  three  or  four  bags,  and  boil  five  or 
more  hours.  Sauce ;  a  pint  of  cream,  heated  all  but  to  boiling  ;  very  rich 
with  sugar,  butter,  and  nutmeg  rubbed  together  and  stirred  in.  Stir  it  con¬ 
stantly  while  heating. 

750.  Eve's  Pudding ,  and  Brown  Betty. 

Chop  fine  six  ounces  of  bread  and  six  sour  apples  ;  add  six  eggs  and  six 
ounces  of  sugar  well  beaten  together  ;  six  ounces  of  currants  or  raisins,  one 
nutmeg,  and  a  little  salt.  Bag  it,  tie  tight,  and  boil  about  three  hours. 
Sauce  to  taste. 

Brown  Betty.  Put  a  layer  of  tart  apples,  in  slices,  at  the  bottom  of  your 
pudding-dish,  with  sugar  and  other  seasoning  to  taste,  and  then  a  layer  of 
bread-crums.  Repeat  alternate  layers  till  full  Bake  about  two  hours. 


MISCELLANEOUS  RECEIPTS. 


217 


751.  Toleration  Cake. 

Take  one  pound  of  flour,  one  of  sugar,  eight  ounces  of  butter,  one  teacup 
of  milk,  six  eggs,  one  quarter  of  an  ounce  of  mace,  one  teaspoonful  of  salas- 
ratus,  and  the  grated  rind  of  a  lemon,  with  some  of  the  juice.  Raisins  may 
be  added. 


752.  Queen's  Cake. 

Rub  together,  till  very  white,  a  pound  of  sugar  and  twelve  ounces  of 
butter.  Mix  with  a  wine-glass  of  wine,  one  of  brandy,  one  of  miik;  and  if 
you  wish  the  cake  to  look  dark,  a  teaspoonful  of  salaeratus.  Stir  them  into 
the  butter  and  sugar,  with  a  pound  of  flour,  a  teaspoonful  of  rosewater  or 
essence  of  lemon,  and  a  quarter  of  an  ounce  of  mace.  Beat  the  yolks  and 
whites  separately  of  six  eggs.  If  no  salasratus  is  used,  add  two  more. 
When  perfectly  light,  mix  all.  Stir  well  together,  and  add,  just  before 
baking,  eight  ounces  of  seeded  raisins,  eight  of  Zante  currants,  four  of 
citron,  or  blanched  almonds  pounded  fine  in  rosewater.  Stir  in  the  fruit 
alternately  and  gradually  by  handfuls.  Line  two  three-pint  tin-pans  with 
buttered  white  paper;  put  in  the  cake  and  bake  directly,  from  an  hour  and 
a  quarter  to  an  hour  and  a  half.  If  it  brown  too  fast,  cover  it  with  paper. 

The  grated  rind  of  a  lemon  with  some  of  the  juice  may  be  used  instead  of 
the  currants,  almonds,  and  rosewater,  if  liked. 


753.  Nice  Cheap  Cake. 

Take  five  cups  of  flour,  three  of  sugar,  one  of  cream,  one  of  butter,  six  eggs, 
one  nutmeg,  and  two  teaspoonfuls  of  salasratus.  Mix  all  well  and  bake. 

754.  Hamburg  Cream. 

Beat  half  a  pound  of  double  refined  sugar  made  as  fine  as  flour  with  ten 
cgg-yolks,  till  perfectly  light ;  add  the  grated  rinds  and  juice  of  two  lemons ; 
put  all  into  a  preserving  kettle  ;  scald  it  till  all  but  to  a  boiling  heat ;  take  it  off, 
stir  in  the  frothed  whites;  stir  all  quick  with  a  silver  spoon  one  way ,  and 
then  dish  it. 


755.  Bavarian  Cheese. 

Dissolve  half  a  pound  of  isingglass  in  two  quarts  of  cold  water,  and  boil  it 
to  one  quart.  Then  boil  two  quarts  of  milk.  Stir  into  the  milk  two  pounds 
of  sugar,  and  twenty-four  egg-yolks.  Stir  it  well ;  put  it  over  the  fire  till 
it  thickens  very  little  ;  add  the  isingglass  ;  strain  it  through  a  sieve ;  arid  cool 
it.  Add  three  quarts  of  cream,  whipped  very  light ;  rnix  it  well,  and  put  it 
in  forms.  Flavor  to  taste,  and  eat  it  with  cream  and  sweetmeats. 

756.  Richmond  Sweetmeats. 

Take  from  a  pound  to  a  pound  and  a  quarter  of  Brazil  sugar  for  a  pound 
of  fruit.  ;  pare  your  peaches  and  some  other  fruits,  but  not  your  melons  ; 
sprinkle  on  the  sugar,  and' let  it  lie  through  the  night.  Early  in  the  morning 
Jake  out  the  fruit,  add  a  little  water  to  the  sugar,  and  set  it  a  simmering. 
When  it  does  so,  put  in  the  fruit,  and  let  it  continue  to  simmer  slowly 
through  the  day,  skimming  it  occasionally.  Dip  it  into  your  jax»  whan 
«old,  seal  them. 


19* 


218 


MISCELLANEOUS  RECEIPTS. 


757.  Washington  Citron  Melon  Sweetmeats. 

Pare  the  melons,  cut  them  in  shape  to  taste,  put  them  in  a  preserving 
kettle,  and  cover  them  with  cold  water;  throw  in  a  little  pounded  alum,  let 
them  boil  till  perfectly  tender,  and  of  a  beautiful  green.  Take  them  out  to 
drain.  Prepare  the  sirup  by  clarifying  a  pound  of  sugar  to  a  pound  of 
melons.  When  quite  cold,  put  them  in  jars,  and  pour  the  boiling  sirup  over 
them,  and  seal  them  up  for  three  days.  Then  pour  on  the  boiling  sirup  a 
second  time.  At  the  end  of  three  days,  pour  on  the  boiling  sirup  a  third 
time.  Seal  them  up,  and  set  them  in  a  cool  place. 

758.  Clams  and  Crabs.  163. 

Cut  the  hinge  of  the  clam-shell  with  a  thin  sharp-pointed  knife.  Roast, 
take  out,  chop  fine,  season,  then  replace  them  in  the  one  half  their  shell  with 
a  paste  cover,  and  bake.  Very  nice.  So  are  crabs.  Serve  them  hot. 

759.  Charleston  Mode ■  To  cook  Plantains. 

Peel  them ;  put  them  into  a  tin  pan,  with  sufficient  water  to  prevent 
burning  ;  add  a  little  butter  and  brown  sugar;  sift  on  a  little  cinnamon  ;  cook 
them  in  a  stove  or  Dutch  oven  till  tender,  and  then  brown  them. 

760.  For  Rheumatism. 

Take  half  a  pound  of  sarsaparilla;  three  ounces  of  mezereon ;  three  of 
lignum  vitae  chips;  three  of  light-wood,  (or  pitch-pine  knots,)  and  four  of 
sassafras  root.  Chip  all  these  woods  fine  ;  put  them  in  three  gallons  of 
water,  and  boil  to  one  gallon.  When  cool,  bottle  it,  adding  to  each,  one 
gill  of  good  spirits,  to  prevent  spoiling.  Take  one  gill  of  the  decoction 
night  and  morning,  with  a  teaspoonful  of  the  volatile  tincture  of  Guaiac. 

761.  Bowel  Complaint. 

Take  half  an  ounce  of  rhubarb;  half  an  ounce  of  calcined  magnesia,  and 
two  tablespoonfuls  of  loaf  sugar.  Rub  these  in  a  mortar,  and  put  them  in  a 
bottle.  Add  one  teaspoonful  of  laudanum  ;  two  of  essence  of  mint ;  two 
of  hartshorn ;  one  tablespoonful  of  red  lavender ;  two  gills  of  old  brandy, 
and  four  gills  of  water.  Shake  it  well  before  using.  Give  a  dessert  spoon¬ 
ful,  night  and  morning.  If  the  complaint  be  very  bad,  give  it  at  noon  also. 

762.  For  Inflamed ,  or  Weak  Eyes. 

Half  fill  a  bottle  with  common  table  salt.  Add  the  best  of  French  brandy 
till  all  but  full.  Shake  it;  let  it  settle,  and  bathe  the  outside  of  the  eye 
with  a  soft  linen  cloth  on  going  to  bed,  and  occasionally  through  the  day. 
A  good  application  for  pains  and  bruises  generally. 

763.  A  Styptic,  which  will  stop  the  bleeding  of  the. 
Largest  Vessels. 

Scrape  fine  two  drachms  of  Castile  soap,  and  dissolve  it  in  two  ounces 
of  brandy,  or  common  spirits.  Mix  well  with  it  one  drachm  of  potash,  and 
keep  it  in  a  close  phial.  When  applied,  warm  it,  and  dip  pledgets  of  lint. 


MISCELLANEOUS  RECEIPTS. 


219 


The  blood  will  suddenly  coagulate  some  distance  within  the  vessel.  For 
deep  wounds  and  amputated  limbs,  repeated  applications  may  be  necessary. 

764.  To  prevent  the  Discoloring  of  the  Skin  by  a  Bruise. 

Immediately  rub  on  lamp  oil  with  the  hand. 

765.  For  Sore  Throat  and  Difficulty  of  Breathing. 

Mix  a  little  pounded  camphor  with  a  wine-glass  of  brandy ;  drop  a  little 
on  a  lump  of  sugar  ;  and  let  a  lump  melt  in  the  mouth,  hourly.  The  third  or 
fourth  generally  enables  the  patient  to  swallow  with  ease. 

766.  For  Costiveness.  See  No.  836. 

T ake  nice  rye  in  the  berry ;  soak  and  boil  it  moderately,  till  perfectly 
tender,  and  season  it  with  molasses,  sugar,  or  honey.  Make  it  a  standing 
dish  for  breakfast.  It  may  be  eaten  occasionally  at  other  times. 

767.  To  take  Scorch-marks  out  of  Linen. 

To  a  pint  of  vinegar  add  the  juice  of  three  onions  ;  half  an  ounce  of  bar 
soap,  rasped  fine  ;  two  ounces  of  fuller’s  earth  ;  half  an  ounce  of  lime,  and 
half  an  ounce  of  pearlash.  Boil  all  till  pretty  thick ;  lay  some  of  it  on  the 
scorched  part,  and  let  it  dry.  On  repeating  this  one  or  two  washings,  the 
mark  will  be  removed,  and  the  linen  remain  without  damage. 

768.  Caterpillars. 

Destroy  them  in  the  egg,  just  before  the  putting  out  of  the  leaves. 

769.  Cockroaches  and  Rats. 

Mix  well  two  parts  of  fine  Indian  meal  with  three  parts  of  calcined  plas¬ 
ter  of  Paris,  made  very  fine.  Pass  them,  mixed,  through  a  fine  sieve,  and 
give  it ;  placing  w'ater  near.  Infallible.  Strew  wafers  or  black  hellebore 
root  in  the  haunts  of  roaches  and  beetles. 

770.  Trunk  Straps. 

Traveling  trunks  will  do  more  than  double  service  if  tightly  girt  with  two 
or  more  stout  straps  —  rough  and  tumble  of  porters  and  baggage-masters 
included. 

771.  Wine  Jelly. 

Take  one  ounce  of  isingglass  in  cold  weather,  and  one  and  a  half  in  warm, 
dissolved  in  a  pint  of  cold  water ;  a  pound  of  sugar  dissolved  in  another 
pint ;  the  grated  rind  and  juice  of  two  lemons  ;  and  half  a  pint  of  Madeira 
wine:  boil  all  till  it  jellies;  strain  it;  and  fill  your  glasses. — Beautiful, 
colored  with  cochineal. — Nice  without  wine. 

772.  Best  Raspberry  Shrub. — 541. 

Add  ten  pounds  sugar  to  the  strained  juiee  of  eight  quarts  berries.  Boil 
hard  ten  minutes,  skimming  it.  When  cold,  add  two  ounces  Tartaric  acid 


220 


MISCELLANEOUS  RECEIPTS. 


772,  .4.  Mrs.  Miller's  Receipt  for  Premium  Bread. 

For  two  large  loaves,  or  three  smaller  ones,  allow  five  quarts  flour,  half 
spoonful  salt,  and  half  pint  yeast.  Add  warm  milk  until  the  dough  is  pretty 
stiff.  Knead  and  set  in  a  warm  place  to  rise.  After  well  risen,  mould 
thoroughly  and  let  it  stand  twenty  or  thirty  minutes  for  second  rising,  in 
the  pans. 

For  Yeast;— Pare  and  slice,  into  three  pints  cold  water,  one  large  po¬ 
tato,  add  a  spoonful  hops,  and  boil  till  the  potato  is  quite  soft.  Strain  the 
liquid  and  thicken  with  half  a  pint  of  flour,  adding  spoonful  sugar.  When 
nearly  cold,  put  in  half  a  gill  of  yeast. 

772,  B.  Wafer  Cakes. 

Beat  three  eggs,  very  light :  add  a  little  salt,  and  stir  in  flour  till  stiff.  Then 
turn  upon  the  paste-board,  and  work  in  flour  until  a  very  stiff  paste.  Roll 
as  thin  as  possible.  Cut,  the  size  of  a  tea-saucer,  and  fry  in  boiling  lard.  A 
little  sugar  then  may  be  sifted  over  them  if  liked. 

772,  C-  Currant  Jelly. 

Allow  pound  of  sugar  to  pint  of  juice.  Boil/osf  the  juice  five  minutes. 
Add  the  sugar,  without  burning  or  dissolving,  as  hot  as  possible. — Heated  ea¬ 
sily  by  placing  it  in  a  vessel  on  top  of  the  stove. — Stir  well ;  boil  one  min¬ 
ute,  ana  set  off. 


772,  D.  Soft  Gingerbread ,  No.  1. 

Stir  well  together,  three  cups  molasses;  one  butter;  two  eggs,  well 
beaten  ;  one  spoonful  ginger ;  two  teaspoons  salaeratus,  dissolved  in  two- 
thirds  cup  of  milk ;  little  salt  and  then  add  six  cups  of  flour.  Bake  in 
moderate  oven 


772,  E.  Macaroni. 

Wash  it  well.  Put  it,  with  sufficient  salt,  into  cold  water  enough  to 
allow  its  much  swelling.  Hang  over  the  fire  till  tender.  Pour  off  half  the 
water,  and  add  as  much  milk  ;  and  grate  on  cheese  to  taste.  Let  boil  till 
done  :  the  whole  time  occupying  about  forty-five  minutes.  Turn  into  a  col¬ 
ander.  Then  put  in  a  saucepan  with  a  little  butter.  Send  it  to  the  table 
hot. 

772,  F.  French  Black  Pudding. 

Take  8  eggs,  1  teacup  butter,  1  sugar,  1  pint  molasses,  1  nutmeg,  1  gill 
brandy,  two  handfuls  flour,  1  spoonful  salaeratus,  and  beat  all  well  together. 
Bake  in  a  hot  oven. 


SUPPLEMENT. 


FOR  THE  TABLE. 

773.  Tomato  Beef. 

With  eight  or  ten  tomatoes,  stew  slowly  three  pounds  of  beef,  cut  in  slips. 
Add  salt,  a  little  clove,  and,  just  at  taking  up,  a  very  little  butter.  A  gill  of 
tomato  catsup  may  be  added.  If  liked,  a  chopped  onion.  Nice  warmed 
over. 

774.  Cream  Tartar  Biscuit. 

Stir  into  a  quart  of  flour  two  teaspoonfuls  of  cream  of  tartar  and  a  little 
salt ;  two  spoonfuls  of  cream,  or  one  of  butter  or  lard  ;  and  then  stir  in  suf¬ 
ficient  warm  milk  to  make  a  rather  soft  dough,  adding  a  teaspoon  of  saleratus 
or  soda.  Nice  baked  as  tea-biscuit. 

775.  Cream  Tartar  Biscuit ,  without  Milk- 

Rub  perfectly  smooth  an  egg-size  piece  of  butter  with  a  quart  of  flour  and 
a  teaspoon  of  salt.  Mix  in  two  large  teaspoons  of  cream  of  tartar.  Then, 
with  the  hand,  stir  in  briskly,  several  minutes,  a  large  teaspoon  of  soda  or 
saleratus,  and  a  full  pint  of  cold  water.  Add  flour  enough  to  mold  smoothly; 
and  roll  out  the  thickness  of  tea  biscuit.  If  right,  foaming  light. 

776.  Boston  Brmvn  Bread. 

Wet  up  as  stiff  as  can  well  be  stirred,  with  warm  water,  that  in  which 
squash  or  green  corn  has  been  boiled,  if  at  hand,  three  pints  of  Indian  meal 
with  three  of  rye,  a  few  spoonfuls  of  squash  or  pumpkin,  half  a  teacup  of 
yeast,  half  one  of  molasses,  and  two  teaspoons  of  salt,  adding  one  of  salera¬ 
tus.  Put  in  two  iron  or  earthen  pans,  thickly  buttered,  and  wetting  the  hand 
in  cold  water,  smooth  it  over.  It  will  soon  rise,  and  require  long  baking  in  a 
hot  oven. 

777.  Cheap  Baltimore  Pone. 

Mix  with  Indian  meal,  wet  so  stiff  with  tepid  milk  orw’ater  as  to  be  barely 
aole  to  stir  it  with  a  spoon,  a  little  salt  and  yeast.  Raise  it  light,  and  bake. 

778.  Judson's  Corn  Bread. 

Add  the  well-beaten  yelks  of  four  eggs  to  a  pint  of  sour  milk  or  buttermilk, 
and  briskly  stir  in  a  small  handful  of  Indian  meal.  Add  a  spoonful  of  drawn 
butter,  and  stir  in,  alternately,  the  reserved  whites  well  beaten,  and  meal 
enough  to  make  a  smooth  batter  of  moderate  consistence.  Add  a  little  sale 
ratus,  quickly  turning  it  into  buttered  tins,  and  bake  in  a  brisk  oven. 


222 


FOR  THE  TABLE. 


779.  Pumpkin  Bread.  Nice. 

Stiffen  with  Indian  meal,  stewed  strained  pumpkin,  adding  salt  and  yeast. 

780.  Mrs ■  Cushing's  Sweet  Potato  Rolls.  Extra  nice. 

Rub  into  three  pints  of  flour  very  little  salt,  two  spoonfuls  of  butter,  two 
of  lard,  and  one  gill  of  yeast.  When  light,  rub  in  a  large  boiled  sweet  po¬ 
tato  while  warm,  and  work  out  the  rolls  lighter,  and  bake  about  half  an 
hour. 

781.  Indian  Loaf. 

Stir  together  a  quart  of  sweet  skimmed  milk,  a  full  pint  of  Indian  meal, 
a  handful  of  flour,  a  teacup  of  molasses,  a  little  salt,  and  a  small  teaspoon  of 
saleratus.  Bake  long  in  a  hot  oven. 

* 

782.  Quince  Blamange.  Extra.  493,  524. 

Dissolve  an  ounce  of  clarified  isingglass  in  a  pint  of  quince  juice  ;  add 
ten  ounces  of  coarsely  powdered  sugar,  and  stir  gently,  over  a  clear  fire, 
about  twenty-five  minutes,  or  till  it  jellies  on  falling  from  the  spoon.  Skim 
well ;  then  gradually  pour  the  boiling  jelly  to  a  pint  of  thick  cream,  briskly 
stirring  till  almost  cold  ;  and  then  turn  it  into  a  mold  dipped  in  cold  water. 

783.  Sponge  Cake ,  No.  3.  267. 

Put  into  a  teacup  of  flour  a  teaspoon  of  cream  tartar,  and  add  the  beaten 
yelks  of  three  eggs  and  a  teacup  of  sugar.  Mix  well.  Then  add  the  well 
frothed  whites;  and,  lastly,  half  a  teaspoon  of  saleratus  dissolved  in  two 
spoonfuls  of  milk.  Spice  to  taste.  Bake  in  a  slow  oven. 

784.  Mrs-  H.'s  Sauce  for  Sponge  Cake. 

To  two  eggs,  well  beaten,  half  a  cup  of  butter,  and  a  cup  of  sugar,  well 
mixed,  pour  a  tumbler  of  boiling  wine. 

785.  Burlington  Love  Knots. 

Take  three  eggs,  five  spoonfuls  of  white  sugar,  half  teaspoonful  of  salera¬ 
tus  dissolved  in  two  spoonfuls  of  cold  water,  half  egg-size  of  butter,  and  flour 
enough  to  roll.  Cut  the  sheet  in  slips,  tie  them  in  love  knots,  and  fry  in 
pure  white  lard. 

786.  Cocoanut  Cake. 

Take  one  pound  of  pulverized  loaf  sugar,  half  a  pound  of  butter,  and  three 
quarters  of  flour,  six  eggs,  and  one  large  or  two  small  cocoanuts,  grated  thin. 
(Jream  the  butter  and  sugar ;  add  the  yelks  well  beaten,  next  the  whites 
well  frothed,  and  then  the  flour,  mixing  all  well.  When  ready  for  the  oven, 
stir  in  the  cocoanut.  Bake  in  two  long  pans,  as  pound  cake. 

787.  Clove  Cake. 

Cut  up  and  rub  a  pound  of  fresh  butter  into  three  pounds  of  sifted  flour, 
adding  gradually  a  pound  of  brow  n  sugar,  half  an  ounce  of  pulverized  cloves, 
and  enough  West  India  molasses  to  form  the  whole  into  a  stiff  dough,  mix 
ing  in  at  the  last  a  small  teaspoonful  of  saleratus  dissolved  in  vinegar.  Roll 
out  the  dough  into  a  sheet ;  cut  the  cakes  with  a  tumbler ;  set  them  in  but 
lered  pans  ;  and  bake  about  fifteen  minutes.  Will  keep  long. 


FOR  THE  TABLE. 


223 


788.  Mrs ■  Miller's  Cream  Cakes. 

Taae  half  a  pound  ot  butter,  a  pound  of  flour,  teaspoonful  of  sugar,  and 
half  one  of  salt.  Rub  them  smoothly  together,  and  stir  into  a  quart  of  boil¬ 
ing  milk,  stirring  constantly  over  the  fire  like  hasty  pudding,  till  it  cleaves 
from  the  kettle.  Set  it  aside  to  cool.  When  cool,  break  in  ten  or  twelve 
eggs,  two  at  a  time,  stirring  with  the  hand  barely  sufficient  to  mix  it,  and  add 
a  small  teaspoon  of  saleratus  dissolved  in  half  a  teacup  of  thick  cream. 
Drop  on  buttered  pans,  shape  the  tops  with  the  hand  in  turban  form,  and 
rub  a  beaten  egg  over  them  with  a  feather.  Bake  rather  moderately  about 
twenty  minutes.  When  done,  open  neatly  one  side  with  a  knife,  and  fill  it 
with  a  rich  boiled  cream  custard. 

789.  Cream  Tartar  Doughnuts  and  Biscuit.  First  rate. 

Stir  into  a  quart  of  flour  two  teaspoons  cream  of  tartar  and  a  little  salt. 
Rub  in  a  spoonful  of  butter,  or  lard,  or  add  two  spoonfuls  of  thick  cream. 
Add  also  one  egg,  three  spoonfuls  of  sugar,  and  half  a  nutmeg,  with  a  tea¬ 
spoon  of  soda  or  saleratus  dissolved  in  a  little  hot  water.  Mix  with  milk, 
rather  soft,  and  boil  them  like  “  Yankee  nutcakes.” 

Cream  tartar  biscuit  made  in  the  same  way,  omitting  the  egg,  sugar  and 
nutmeg. 

790.  Bethany  Doughnuts.  Excellent. 

Take  flour  enough  to  make  them  as  for  biscuit,  one  pint  of  lard,  one  of 
yeast,  one  quart  of  milk,  pound  and  a  half  of  sugar,  five  eggs,  and  one  spoon¬ 
ful  of  saleratus.  With  the  yeast,  and  half  the  milk  warmed,  sponge  the  flour 
over  night.  In  the  morning,  or  when  perfectly  light,  add  the  eggs  well 
beaten,  the  sugar  dissolved  in  the  remainder  of  the  milk,  and  the  melted 
lard.  When  sufficiently  light,  knead  in  the  saleratus  dissolved  in  a  little 
milk.  Cut  all  before  beginning  to  boil  them. 

791.  Children's  Cheap  Cake. 

Take  a  pint  of  molasses  and  half  a  pint  of  milk  warmed  together,  a  spoon 
ful  of  ginger,  a  teaspoonful  of  cloves,  a  little  butter,  and  a  teaspoonful  of  sal¬ 
eratus  dissolved  in  a  little  of  the  milk.  Mix  all  with  flour  enough  to  make  a 
dough,  and  let  stand  an  hour.  Roll  out,  cut  in  shapes,  and  bake. 

792.  Sweet  Potato  Pone. 

Mix  well  three  pounds  of  pared  grated  sweet  potato,  two  of  sugar,  twelve 
eggs,  three  full  pints  of  milk,  the  grated  rind  and  juice  of  a  lemon,  four 
ounces  of  drawn  butter,  a  spoonful  of  rosewater,  little  cinnamon  and  mace, 
a  nutmeg,  and  a  teaspoonful  of  salt.  Bake  two  hours  in  deep  pans.  Eat 
cold,  cake  like. 

793.  Virginia  Pone. 

Stir  into  a  quart  of  milk,  three  eggs,  a  little  salt,  a  spoonful  of  drawn  but¬ 
ter.  and  enough  sifted  corn  meal  to  make  a  thin  batter.  Bake  quick  in  but¬ 
tered  pans. 

794.  Washington  Cake. 

Mix  with  a  pound  of  flour,  one  of  sugar,  one  of  raisins,  one  of  currants, 
twelve  ounces  of  butter,  eight  eggs,  and  two  nutmegs. 

795.  Mrs.  W.'s  Fancy  Cake. 

Rub  six  ounces  of  butter  into  a  pound  and  a  half  ot  flour ;  add  the  well- 
beaten  white  of  one  egg ;  twelve  ounces  of  white  sugar  dissolved  in  a  gill 


224 


FOR  THE  TABLE. 


of  water ;  and  ha.f  a  teaspoonful  of  soda  dissolved  in  a  little  warm  water- 
flavoring  to  fancy. 

796.  Mrs.  S.'s  Woodstock  Cake. 

Prepare  and  bake  as  “  Family  Queen  Cake,”  one  egg,  one  cup  of  sugar, 
one  of  sour  milk  or  cream,  three  of  flour,  a  hen’s  egg  size  of  butter,  and 
teaspoonful  of  saleratus.  Nutmeg  and  raisins  improve  it. 

797.  To  Prepare  and  to  Clarify  Calf's  Feet  Stock. 

Prepare  four  feet  with  the  skin  on,  and  boil  them  in  about  a  gallon  of 
water  till  reduced  one  half,  and  the  flesh  has  all  fallen  from  the  bones. 
Strain  and  set  away  till  cold.  Remove  all  the  fat  and  sediment. 

Thus  prepared,  Clarify  the  Stock  by  putting  a  quart  of  it  into  a  par.  with 
the  whites  of  five  or  six  eggs,  two  ounces  of  sugar,  and  the  strained  juice  of 
a  small  lemon.  Boil  it  five  or  six  minutes,  or  till  clear,  over  a  gentle  fire, 
not  stirring  it  after  the  scum  begins  to  form,  and  then  pass  it  through  a  jelly- 
bag  till  perfectly  transparent.  For  consumptive  persons,  and  where  stimu¬ 
lants  or  wine  jelly  would  be  injurious,  it  may  be  acceptable,  and  taken 
safely.  Omit  the  lemon  juice  for  blamange,  and  mix  with  the  clarified  stock 
the  same  measure  of  cream :  or,  for  an  invalid,  new  milk,  with  the  usual 
flavoring  and  weight  of  sugar.  A  pint  of  it,  while  boiling,  gradually  poured 
on  eight  ounces  of  pounded  almonds,  and  then  expressed,  is  nice. 

798.  To  Roast  Canvas-back  Ducks.  87. 

Truss  and  put  in  each  a  thick  crum  of  bread  soaked  in  Port  wine,  and 
then  roast  them  before  a  quick  fire  about  fifty  or  sixty  minutes.  Squeeze 
over  each  an  orange  or  lemon,  serving  them  up  hot  in  their  own  gravy,  and 
eating  with  currant  jelly.  Serve  up,  too,  in  a  boat,  a  gravy  of  the  giblets 
stewed  in  butter,  rolled  in  flour,  with  a  little  water.  Or,  Dressed  Plain. — 
Wipe  them  thoroughly,  after  trussed,  without  washing,  and  then  roast  them 
about  thirty-five  minutes. 

799.  Miss  H.’s  Boston  Poached  Cheese. 

Crumble  a  little  good  cheese  into  new  milk  ;  dissolve  it  by  letting  it  come 
to  a  boil  gradually  ;  and  then,  adding  two  or  more  eggs,  stir  till  cooked. 

800.  To  Prepare  Chocolate. 

Put  in  a  jar  one  pound  of  pulverized  chocolate,  one  of  rice  flour,  and  an 
ounce  of  arrow-root.  For  use. — Put  a  quart  of  milk  on  the  fire ;  and,  when 
it  boils,  stir  in  a  full  spoon  of  the  mixture  dissolved  in  a  teacup  of  water, 
continuing  to  stir  till  it  boils  again.  Season  to  taste. 

801.  Curry  Powder. 

Pound  fine,  mix,  and  cork  tight  for  use,  three  ounces  of  coriander  seed, 
and  three  of  tumeric  ;  one  each  of  ginger,  black  pepper,  and  mustard ;  a 
quarter  of  cinnamon,  cayenne,  and  cummin  seed,  and  half  an  ounce  of  lesser 
cardamoms. 


802.  Maryland  Apple  Custards. 

Line  your  plates  with  a  paste ;  half  fill  them  with  thin  apple  slices ; 
make  and  add  a  custard  of  four  eggs  and  a  quart  of  milk,  seasoned  to  taste, 
and  bake  moderately. 


FOR  THE  TABLE. 


225 


803.  Effervescing  Drinks. 

Purchase  in  the  proportion  of  one  ounce  of  tartaric  acid  to  two  of  soda. 
Keep  each  closely  corked.  As  used,  put  a  small  teaspoon  of  the  soda  into 
two-thirds  of  a  tumbler  of  water.  Dissolve  or  mix  it  smoothly,  and  then 
stir  in  briskly  about  half  a  teaspoon  of  the  acid,  and  drink  it  foaming.  Sirup 
to  taste,  or  sugar.  “ 

To  make  Seidlitz  Powders,  add  Rochelle  salts  to  the  soda;  and,  to  pre¬ 
vent  flatulency,  also  a  little  ginger. 

Or,  to  make  Quick  Beer,  add  a  little  ginger  and  molasses  before  stirring  in 
the  acid  Fruit  Vinegar  may  be  used  instead  of  tartaric  acid,  for  making 
very  nice  effervescing  drinks. 

804.  Cheap  Apple  Float. 

Beat  together,  for  fifteen  minutes,  one  quart  of  apples,  slightly  stewed  and 
well  mashed,  three  egg  whites,  and  four  large  spoonfuls  of  sugar.  Eat  with 
rich  milk  and  custard. 


805.  Vermont  Float. 

Beat  together  nine  egg  whites,  nine  spoonfuls  of  powdered  loaf  sugar,  and 
nine  of  currant  or  any  other  jelly,  gradually  adding  small  portions  of  each 
while  continuing  the  beating.  With  two  quarts  of  milk,  and  the  reserved 
nine  yelks  and  seven  other  eggs,  make  a  boiled  custard,  and  serve  it  in 
saucers  with  the  float. 

806.  Ground  Rice  Flummery. 

Boil  five  peach  leaves,  adding  a  teaspoonful  of  salt,  in  a  quart  of  milk, 
reserving  enough  to  wet  a  full  teacup  of  rice.  When  it  boils,  take  out  the 
leaves  and  stir  in  the  rice.  After  thickened,  stir  in  a  spoonful  or  two  of 
dry  ground  rice.  Let  it  boil  again  till  the  dry  rice  is  scalded.  Pour  it  into 
your  mold,  wet  with  a  little  milk  or  water.  It  will  then  turn  out,  if  of 
right  consistence,  in  fifteen  or  twenty  minutes.  Serve  with  sugar  and  milk, 
or  cream. 


807.  Frosting.  263. 

Use  none  but  new-laid  eggs  for  frosting.  Improved,  in  summer,  by  lying 
awhile  in  cold  or  ice  water  before  using.  Pile  the  icing,  after  prepared,  on 
the  top  of  the  cake,  and,  with  a  broad  knife,  spread  it  downward. 

808.  To  Bake  Ham. 

To  prepare  a  ham  for  cooking,  soak  it  in  water  according  to  its  saltness, 
neatly  trimming  it.  Place  the  rind  downward,  in  a  paste  of  an  inch  thick. 
Unite  and  pinch  the  paste  over  the  top  of  the  ham,  so  as  to  prevent  all 
escape  of  gravy,  and  bake  from  three  to  six  hours.  Remove  the  crust  and 
rind.  Or,  nice. — Boil  the  ham  till  half  cooked;  remove  the  rind,  cover  it 
with  bread  or  cracker  cruins,  and  bake  in  a  moderate  oven. 


809.  Trojan  Hen's  Nest. 

Break  evenly  each  end  of  about  twelve  eggs.  Blow  the  shells  hollow. 
Then  fill  them  with  warm  blamange,  and  let  be  till  cold.  Line  a  dish  with 
jelly.  Break  off  the  shells.  Lay  in  the  fresh  eggs.  Give  a  border  of  fine 
slips  of  lemon  rind. 

F  20 


226 


FOR  THE  TABLE. 


810.  To  Clarify  Ising glass. 

The  purified  isingglass  needs  no  clarifying  but  for  the  nicest  jellies  For 
all  other  uses,  only  dissolve,  skim,  and  strain  it.  Allowing  one-fifth  for 
waste,  if  two  ounces  are  wanted  for  a  dish,  put  two  and  a  half  in  a  pan ; 
stir  with  it  a  pint  of  spring  water,  with  which  has  been  gradually  mixed  a 
teaspoon  of  the  beaten  white  of  egg.  Heat  slowly  beside  the  fire,  not 
allowing  the  isingglass  to  stick  to  the  pan.  After  a  few  minutes  simmer¬ 
ing,  or  when  the  scum  is  well  risen,  take  it  off.  Continue  to  skim  till  none 
appears.  If  more  than  wanted,  reduce  it  by  quick  boiling.  Strain  it  through 
a  thin  cloth,  and  set  it  away  for  use. 

Transparent,  it  may  be  mixed  warm  with  the  juice  of  fruits,  sirups,  and 
jellies. 

811.  Philadelphia  Kisses. 

Stir  quick  and  well  together  eight  ounces  of  pulverized  loaf  sugar,  three 
well-beaten  egg-whites,  flavored  with  from  one  to  three  drops  of  lemon- 
essence,  and  half  a  teaspoon  of  lemon  juice,  or  to  taste.  Drop  the  mixture 
on  a  white  paper  laid  on  a  clean  board,  in  equal  quantities.  Bake  in  a 
very  moderate  oven  till  of  a  light  brown.  Lift  them  off  with  a  broad  knife, 
and  stick  the  broad  edges  of  every  two  neatly  together,  egg-shape  and  size. 

812.  Boil  Milk. 

Milk  is  improved  by  boiling  for  puddings,  pies,  custards,  &c. 


813.  Milk  Porridge. 

Make  a  thin  batter  with  two  spoonfuls  of  wheat  flour  or  Indian  meal,  or 
one  of  each  ;  turn  it  into  a  quart  of  boiling  milk  and  water,  pint  each;  and, 
salting  to  taste,  boil  about  ten  minutes. 

814.  Common  Omelet. 

Beat  very  light  from  four  to  eight  eggs,  adding  a  little  salt  and  some 
finely-chopped  parsley,  if  liked ;  fry  it  in  butter  and  such  sized  pan  as  to 
give  the  desired  thickness  till  well  risen,  or  from  five  to  seven  minutes; 
slide  it  on  a  hot  dish ;  fold  it  turnover- fashion,  and  serve  hot. 

815.  To  Fry  Oysters. 

Beat  well  two  eggs,  three  gills  of  milk,  two  spoonfuls  of  flour,  and  sonu 
bread  or  cracker  crums,  and  fry  in  lard,  after  they  are  separately  dipped,  till 
of  a  light  brown. 

816.  Parsley. 

For  winter’s  use,  select  fresh  sprigs  ;  wash  and  shake  them,  and  lay  them 
in  a  jar  with  alternate  layers  of  salt.  As  wanted,  throw  them  into  coW 
water  to  freshen. 

To  Crisp  Parsley. — Place  it  dry  from  six  to  eight  minutes  on  a  sheet  ol 
white  paper  in  a  Dutch  oven  before  a  lively  fire,  frequently  turning  it. 

To  Fry  Parsley. — Throw  it  dry  into  plenty  of  butter  or  lard  that  is  abou 
boiling.  Skim  it  out  the  moment  it  is  crisp.  Drain  it  on  a  cloth  spread  or 
a  reversed  sieve  before  the  fire.  For  Drawn  Butter,  cut  the  parsley  very  fine, 
after  boiling  about  ten  minutes  in  salt  and  water,  stirring  it  in  as  the  buttei 
begins  to  draw. 


FOR  THE  TABLE 


227 


PIE*S. 

8 1 7.  Montreal  Macaroni  Pie. 

Steep  in  milk  or  water  enough  whole  macaroni  for  a  common  sized  baking 
dish,  till  quite  soft ;  lay  it  crosswise  your  dish  on  a  good  paste  ;  grate  ovei 
it  four  ounces  of  good  old  cheese  ;  add  a  pint  of  new  milk,  and  bake  about 
half  an  hour. 

PUDDINGS. 

818.  Augusta  Cream  Pudding.  Delicious. 

With  a  little  salt,  mix  a  quart  of  cream,  four  well-beaten  eggs,  and  foui 
ounces  of  flour ;  adding  a  teaspoonful  of  saleratus.  If  milk  is  used  instead 
of  cream,  add  four  ounces  of  butter. 

819.  Cocoanut  Pudding. 

Cream  four  ounces  of  butter  with  a  pound  of  sugar ;  add  nine  eggs, 
twelve  ounces  of  grated  cocoanuts,  tumbler  of  cream,  and  a  gill  of  rose¬ 
water.  Bake  about  forty-five  minutes  with  or  without  crust.  Some  grate 
in  sponge  cake  or  stale  rusk. 

Another. — To  a  grated  cocoanut  and  its  milk,  add  a  quart  of  boiled 
milk,  five  eggs  beaten  with  a  tumbler  of  sugar,  an  ounce  of  butter,  two 
spoonfuls  of  rosewater,  and  a  little  salt.  Improved  by  substituting  cream 
for  the  milk,  and  three  additional  eggs.  Sixteen  egg-whites,  one  and  a  half 
pounds  sugar,  one  butter,  three  whole  cocoanuts. 

820.  Boiled  Cracker  Pudding. 

Put  to  four  or  five  pounded  crackers  and  a  pint  of  milk  ;  salt,  half  a  nut¬ 
meg,  and  four  eggs.  Boil  about  an  hour  in  a  floured  cloth,  largely  tied  ;  and 
eat  with  cold  sauce. 

821.  Loaf  Pudding. 

Put  into  boiling  water,  well  salted,  a  baker’s  loaf  tied  in  a  cloth,  and  con¬ 
tinue  boiling  an  hour  and  a  half,  for  a  pound  loaf.  Serve  with  a  cold  pud¬ 
ding  sauce. 

822.  Quebec  Macaroni  Pudding. 

Boil  eight  ounces  of  macaroni  in  a  quart  of  milk  till  quite  tender;  line 
your  dish  with  a  thick  paste ;  put  it  in,  and  add  half  a  pint  of  milk  with  a 
little  fresh  butter;  cover  with  a  paste,  and  bake  about  forty -five  minutes. 

823.  Nice  way  of  Cooking  Rice.  454. 

Pick  over  and  wash  well  a  bowl  of  rice ;  let  it  lie  an  hour  or  more  in  two 
and  a  half  bowls  of  cold  water;  and  then  boil  it  in  the  same  water  till  dry. 
Take  the  lid  off,  and  let  steam  a  few  minutes  before  serving. 

824.  Rice  and  Fruit  Pudding.  Plain  and  Good. 

Boil,  till  very  soft  and  dry,  half  a  pound  of  rice  in  about  a  pint  and  a  half 
of  water;  stir  in  two  ounces  of  fresh  butter  and  three  of  sugar;  simmer  it 

few  minutes,  and  then  turn  it  out  to  cool.  Take  enough  red  currants, 
cherries,  cranberries,  or  other  tart  fruit,  to  fill  a  moderate  sized  tart  plate. 
Allow  from  two  to  four  ounces  of  sugar  to  a  pint  of  fruit.  With  a  part  of 
the  rice  line  the  bottom  and  sides  of  a  deep  dish ;  next  add  a  thick  layer  of 
the  fruit  and  sugar ;  then  one  of  rice,  and  another  of  fruit  and  sugar  alter- 


228 


FOR  THE  TABLE. 


nately,  till  full ;  a  rather  thick  layer  of  rice,  smoothed  with  a  knife,  crowning 
the  dish.  Bake  about  half  an  hour.  It  may  be  improved  by  glazing  it  over 
with  egg-yelk  when  nearly  done,  and  sifting  sugar  over  it. 

825.  Green  Mountain  Rusk. 

Stir  into  three  teacups  of  warm  milk,  a  small  one  of  yeast,  one  of  sugar, 
and  flour  enough  to  make  a  thick  batter.  When  light,  add  a  teacup  of 
drawn  butter,  one  of  sugar,  a  small  nutmeg,  very  little  saleratus,  and  just 
enough  flour  to  mold  smooth.  When  light  again,  roll  out  like  biscuit,  and 
place  on  tins.  Let  them  rise  a  third  time,  and  bake  in  a  quick  oven  twenty 
minutes. 

826.  To  Keep  and  to  Prepare  Saleratus  and  Soda. 

Keep,  pulverized,  in  a  close  box  or  bottle,  ready  for  use.  As  a  general 
rule,  in  cooking,  add  them  as  the  last  article,  dissolved  in  a  little  warm  milk 
or  water. 

827.  Bologna  Sausages.  69. 

Mix  ten  pounds  of  beef  and  two  and  a  half  of  fresh  fat  pork,  chopped  fine, 
with  one  ounce  of  mace  and  one  of  cloves  ;  stuff  in  large  skins  ;  after  stand¬ 
ing  one  day,  lay  them  in  brine  ten  days,  and  then  smoke  them  a  few  days. 

828.  To  Stew  Terrapins. 

Wash  clean,  in  warm  water,  four  terrapins,  and  throw  them  into  a  pot  of 
boiling  water,  instantly  killing  them  ;  continue  boiling  till  the  shells  crack; 
then  remove  the  bottom  shell ;  cut  each  quarter  separately  ;  remove  the  gall ; 
take  out  the  eggs  ;  put  the  pieces  in  a  stew  pan,  and  pour  ill  all  their  liquor, 
and  cover  them  with  water.  Add  cayenne,  black  pepper,  salt,  mace,  and 
an  egg-size  of  butter.  Stew  about  thirty  minutes,  stirring  in,  just  before 
taking  up,  a  thickening  of  flour  and  water,  with  two  glasses  of  wine.  Serve 
in  a  deep  covered  dish,  adding  the  eggs  just  as  dished. 

829.  Fruit  Vinegar. 

Dissolve  in  a  quart  of  spring  water  two  ounces  of  nitric  acid  ;  turn  it  on 
three  pounds  of  strawberries  and  let  it  stand  one  day  in  a  cool  place.  Drain 
the  same  liquor  on  three  pounds  more  of  strawberries,  and  let  stand  another 
day.  Then  boil  it  with  its  weight  of  sugar  a  few  minutes,  skimming  or 
clarifying  it.  Cork  loosely  three  or  four  days  ;  then  closely. 

Raspberries,  blackberries,  and  other  small  fruits,  as  well  as  strawberries, 
may  be  put  into  any  good  vinegar  in  a  similar  way,  and  then  passed  through 
a  jelly  bag. 

830.  Preserved  Tomatoes,  retaining  their  natural  taste. 

Scald  and  skin,  as  for  table  use.  Put  them  in  glass  jars,  filling  to  the 
neck.  Set  in  kettle  of  cold  water.  Put  over  the  fire,  and  keep  almost  boil 
ing  three  hours  and  half.  Then  boil  few  minutes.  Take  out.;  seal  while 
hot.  Smooth  tomatoes  will  keep  (it  is  said)  packed  in  dry  sand.  Set  away 
in  cool  dry  place. 

830-£  Lady  Madison's  Yeast. 

Rub  through  a  colander  or  sieve,  a  boiled  Irish  potato;  mix  with  it  a 
spoonful  of  brown  sugar ;  and  then  pour  on  a  quart  of  boiling  water.  When 
milk-warm,  add  a  spoonful  of  yeast.  Cork  it  loosely,  at  first,  or  do  not  fil' 
your  bottle.  Use  a  spoonful  to  a  quart  of  flour.  Will  keep  good  in  warm 
weather  from  three  to  six  days  in  a  cool  place  ;  may  be  used  soon  after  made 


MEDICINAL  AND  MISCELLANEOUS. 


229 


MEDICINAL  AND  MISCELLANEOUS. 

831.  For  Sprained  Ankle. 

Bathe  the  ankle  frequently  with  strong  cold  salt  and  water.  Sit  with  the 
foot  elevated,  keeping  it  cool.  Diet,  and  take  daily  cooling  drinks  or 
medicine.  Or,  bind  on  loosely,  and  as  often  as  dry,  first  24  hours,  cotton 
batting  spread  with  beaten  egg-whites ;  after  that,  morning  and  night. 

832.  Roast  Apple  Tea,  and  Acid  Jelly. 

Roast  tart  apples  quite  tender ;  slice  them  into  a  pitcher  of  water,  and  let 
stand  till  sufficiently  acid. — Acid  jellies,  tamarinds,  and  stewed  fruits  3re 
also  good. 

833.  Toast  and  Cider. 

Take  about  one-third  good  cider  with  two-thirds  water,  sweetened  to  taste, 
and  crumb  in  toasted  bread  or  crackers  with  a  little  nutmeg.  Acidulated 
water  may  be  used  instead  of  cider. 

834.  To  Bathe  the  Feel. 

Put  the  feet  into  water  moderately  warm ;  increase  its  heat  by  occasion¬ 
ally  adding  boiling  water,  so  as  to  have  the  water,  about  the  time  of  taking 
them  out,  as  hot  as  can  well  be  borne. 

835.  R - f  and  R - y's  Cure  for  Corns. 

Soak  them  often  in  chamber-lie.  Also,  to  allay  inflammation  by  walking,  or 
tight  boots,  bathe  the  feet  in  it.  Salt  and  water  is  good.  And  for  slight 
bruise  nothing  better  than  to  apply  a  chamber-lie  compress.  Repeat  the 
wetting  of  it  if  necessary. 

836.  Mild  Cathartic  for  Dispepsia.  See  No.  766. 

Stone  a  pound  of  prunes,  and  chop  with  it  a  pound  of  figs.;  add  foui 
ounces  of  pulverized  senna,  and  boil  them  in  a  pint  of  molasses.  Take  a 
teaspoonful  once  a  day. 

837.  Mustard  Drafts. 

Make,  with  one-third  pulverized  mustard  and  two-thirds  flour,  a  paste  of 
moderate  consistence,  wetting  with  water.  If  the  part  be  tender,  apply  the 
draft  placed  between  the  folds  of  muslin,  or  a  thin  cloth. 

838.  Dropped  Eggs. 

Drop  from  the  shell  into  boiling  water  a  little  salted;  skim  out  when  the 
white  is  set,  and  lay  them  on  toast  that  has  been  dipped  in  hot  water,  salted 
and  buttered. 

839.  Flour  Gruel.  For  Teething  Complaints  of  Children. 

Put  into  boiling  water  half  a  pint  of  wheat  flour,  tied  in  a  thick  cloth,  and 
continue  the  boiling  three  hours.  Then  remove  the  cloth,  placing  the  lump 
where  it  will  become  quite  dry.  When  used ,  with  a  dessert  spoonful  of  it 
grated,  and  wet  with  cold  water,  thicken  two  gills  of  milk,  adding  a  littl* 
salt.  Excellent  food  for  invalid  children. 

840.  For  Over  Dose  of  Laudanum. 

Give  a  cup  of  very  strong  coffee. 


20* 


230 


MEDICINAL  AND  MISCELLANEOUS. 


841.  Chicken  or  Cracker  Panada. 

Boil  a  chicken  thirty  minutes  in  a  quart  of  water ;  pound  to  a  paste  the 
white  meat  skinned,  when  cool,  in  a  mortar  with  a  little  of  the  water.  Add 
salt;  a  little  nutmeg,  and  more  water;  leaving  it  a  thick  drink  after  boiling 
three  or  four  minutes. 

Or,  pour  boiling  water  on  two  crackerx,  and  let  it  simmer  five  minutes. 
Sweeten  and  flavor  to  taste  a  beaten  egg  and  put  in  the  crackers. 

Or,  boil  one  part  wine  with  three  parts  water,  and  flavor  to  taste.  Stir  in 
grated  bread  or  cracker,  and  give  it  one  boil. 

842.  For  Prickly  Heat. 

Mix  a  good  proportion  of  wheat  bran  with  tepid  or  cold  water,  and  bathe 
with  it  three  or  four  times  a  day  ;  or  apply  it  to  the  part  affected. 

843.  Red  Mixture,  for  Summer  Complaint. 

Mix  with  two  ounces  of  watertwo  drops  of  the  oil  of  spearmint,  sixteen 
grains  of  pulverized  rhubarb ;  thirty  of  soda  ;  fifty  of  prepared  chalk,  and 
cork  tight.  Shake  it  well  on  using.  Give  a  child,  ten  months  old,  a  tea¬ 
spoonful  once  in  three  or  four  hours.  If  much  pain,  add  two  drops  of  laud¬ 
anum  to  every  other  dose.  A  spoonful  for  a  grown  person. 

844.  Ringicorms. 

Let  a  little  mercurial  ointment,  rubbed  on  over  night,  remain  till  next 
morning.  It  may  need  repeating. 

845.  Runround. 

When  the  first  symptoms  of  swelling  and  inflammation  appear,  place  the 
finger  firm,  and  with  a  sharp  pointed  knife  scratch  the  nail  crosswise  and 
then  lengthwise,  leaving  the  whole  surface  rough  and  white.  If  neglected 
till  it  begins  to  matter,  open  it  with  a  needle,  and  then  scratch  the  nail. 

846.  Tobacco  Salve.  Royal. 

Melt  slowly  eight  ounces  of  lard  and  five  of  rosin  with  three  of  beeswax 
Boil  four  ounces  of  tobacco  in  a  pint  of  cider  to  half  a  pint ;  strain  the  cider 
from  the  tobacco  into  the  salve  ;  simmer  it  slowly  till  the  cider  is  incorpo¬ 
rated,  and  you  will  have  a  first  rate  panacea  for  all  cuts,  bruises,  and  flesh 
wounds.  It  requires  many  hours  for  the  making. 

847.  For  the  Tetter. 

Pour  a  quart  of  cold  soft  water  on  an  ounce  of  sulphuret  of  potash  in  a 
glass  jar,  corking  it  tight.  When  dissolved  a  wine  glass  of  rose-water  may 
be  added,  putting  it,  if  more  convenient,  into  small  bottles.  Bathe  the 
eruption  daily,  six  or  seven  times.  Continue  it  a  few  days,  or  till  cured. 

848:  To  Stop  Vomiting. 

Drink  very  hot  water ;  or,  toast  bread,  turn  on  brandy,  grate  on  nutmeg, 
and  apply  it  warm  to  the  chest. 


849.  To  Cure  Seed  Warts. 

Apply  a  little  aquafortis  to  their  tops  two  or  three  times  a  day,  for  a  short 
time. 


850  Toast  Water. 

Toast  bread  to  a  nice  brown,  and  put  it  into  a  pitcher ;  tum  on  boiling  or 
cold  water,  and  let  stand  till  sufficiently  drawn. 


MISCELLANEOUS. 


231 


851.  Cure  for  Wens. 

Frequently  apply  strong  salt  and  water. 

852.  Cheap  Cement  for  Bottles  and  Jars. 

Stir  into  one-third  beeswax  and  two-thirds  pulverized  rosin,  melted 
together,  enough  brick  dust,  on  moving  it  from  the  fire,  to  make  the  mixture 
of  the  consistence  of  melted  sealing-wax.  Plaster  it  warm  around  jar  cov 
ers.  Dip  in  corked  bottles 

853.  To  make  French  Pomatum.  Nice.  653,  722. 

Melt,  without  burning,  beef’s  marrow  over  a  slow  fire  ;  strain  it  till  pure. 
While  cooling,  beat  in  gradually  half  its  measure  of  castor  oil,  or  purified 
lard.— -To  make  the  Hair  readily  Curl ,  rub  into  it  beaten  egg-yelk.  Wash  it 
out  with  cold  water.  Put  on  a  little  pomatum. 

854.  Southern  Yellow  Pickles. 

Take  six  pounds  sugar,  one  ginger,  one  horseradish,  eight  ounces  mus¬ 
tard,  five  tamarisk,  tw'o  pepper,  and  one  of  mace,  with  three  gallons  of  vine¬ 
gar.  Quarter  your  cabbage,  scald  in  strong  brine,  let  lie  one  day,  then  place 
it  in  the  sun  till  crisp  dry.  Put  it  in  vinegar  to  soak  out  the  salt.  Then 
pack  it  in  a  stone  pot,  putting  between  the  alternate  layers  the  pulverized 
and  mixed  spices,  shred  horseradish,  tamarisk,  and  sugar.  Cover  with  best 
jider  vinegar.  See  daily,  for  a  week,  that  it  stays  covered.  (May  possibly 
be  improved  by  a  few  turning-offs  and  scalding.  )  Cover  close :  Keep  pot  in 
the  sun  awhile  ;  always  in  a  dry  place.  Peaches,  cucumbers,  onions,  pop¬ 
corn  ears  just  as  the  kernel  begins  to  form,  el  ceteras,  may  be  added,  if  pre¬ 
pared  in  brine  and  then  in  vinegar.  Should  not  be  used  under  a  year; — 
will  improve  for  many  years. 

855.  Virginia  Temperance  Preserves. 

Pickled  Damsons.  To  every  pound  of  damsons  allow  one  of  sugar,  and 
half  pint  of  vinegar.  Let  five  half  pints  of  vinegar,  two  ounces  of  mace,  one 
of  cinnamon,  and  one  of  cloves,  just  come  to  a  boil ;  then  turn  them  on  five 
pounds  of  fruit  in  same  weight  of  sugar.  Cover  the  jar.  Six  successive 
days  pour  off  and  scald  the  sirup — skimming  if  necessary.  The  seventh 
day,  let  fruit,  spices,  and  all  come  to  a  boil.  Cover  close:  They  will  keep 
years. 

Peaches  do  in  similar  way.  Prepare  them  as  for  brandy.  Three  pounds 
fruit,  so  tender  as  to  be  pierced  with  a  straw,  to  one  of  sugar:  One  pint  of 
vinegar  to  one  of  sirup.  Spices  to  taste. 

Quinces,  ditto.  The  sirups  excellent  with  ice-water,  or  effervescing  drinks. 

856.  Charleston  Pudding. 

Three  cups  sugar,  four  flour,  one  milk,  one  butter,  six  eggs — parts  beaten 
separately,  two  teaspoons  salaeratus — sifted  with  the  flour,  one  soda — dis¬ 
solved  with  the  milk  last,  and  one  wineglass  of  brandy.  Season  to  taste, 
and  bake  like  pound  cake.  Sugar  and  butter  for  sauce. 

857.  Norfolk  Spoonful  Pudding. 

One  egg — parts  beaten  separately,  to  spoonful  flour;  make  thin  batter  with 
milk,  and  bake  in  quick  oven.  Eat  with  sauce. 

858.  General  Rule. 

If  a  thing  be  worth  doing  at  all,  it  is  worth  well  doing : — best  done,  by  self. 

859.  Punctuality. 

Fifteen  minutes  before  the  time- 


RECOMMENDATIONS. 


The  Improved  Housewife  is  just  such  a  work  as  a  good,  intelligent 
American  wife  and  mother,  after  thirty  years’  experience  in  the  great  and 
comprehensive  art  of  housekeeping  and  nursing,  would  give  her  daughters, 
as  the  concentrated  and  available  experience  of  her  life,  in  the  duties  upon 
which  they  are  about  to  engage.  It  will  be  a  pleasing  and  intelligent  and 
profitable  companion,  and  relieve  the  anxieties  of  husbands  and  wives. — 
Bangor  Whig  A  Courier.  A  very  useful  book. — Mom.  News,  St.  Johns ,  N.  B. 


The  great  fault  with  most  cook-books  is,  that  they  contemplate  too  high 
living,  so  that  a  frugal  housewife  cannot  use  them.  This  defect  is  obviated 
in  the  present  work.  It  is  a  guide  to  economy,  as  well  as  to  comfort,  show¬ 
ing  how  to  provide  excellent  dishes  from  very  plain  materials  ;  and  is  not 
made  up  of  extracts,  but  is  the  result  of  more  than  thirty-four  years’  expe¬ 
rience  on  the  part  of  the  author. — Boston  Recorder. 


We  have  examined  the  work,  and  we  consider  it  far  superior  to  any  yet 
published,  besides  being  cheaper.  Our  New-England  and  Southern  ex¬ 
changes  all  speak  of  it  as  being  the  best  ever  published.  No  housekeeper 
should  be  without  it  Sold  by  the  agent  only,  now  in  the  city. — Detroit  Free 
Press.  Should  be  made  a  text  book  for  every  female  seminary. — Brooklyn  Ad. 


It  is  the  most  thorough — the  most  clear  book  of  its  kind  extant.. — Salem 
Advertiser  and  Argus. 


As  a  Book  of  Recipes,  we  believe  “  The  Improved  Housewife  ”  to  be  the 
best  that  can  be  obtained.  It  contains  also  some  excellent  hints.  There  is 
no  reason  and  no  excuse  for  not  having  our  food  properly  prepared.  There 
is  no  merit  in  caring  nothing  for  what  we  eat.  Our  food  should  be  prepared 
with  reference  to  our  health;  and  this  requires  that  our  meats  should  be 
rightly  cooked,  and  our  bread  rightly  made.  It  is  neither  economical  nor 
healthful  to  turn  off  a  family  with  food  which  is  left  to  cook  itself.  But 
there  are  a  class  of  young  housekeepers  who  seem  to  take  some  pride  in 
their  ignorance  of  this  one  great  duty  of  a  housekeeper.  They  are  so  trained 
by  their  mothers,  and  finally  inflicted  on  some  unfortunate  man,  whose  only 
resource  is  to  bear  it  the  best  way  he  can.  To  all  such,  we  recommend 
this  book  as  a  partial  relief.  Others,  who  understand  something  about  the  du¬ 
ties  of  a  housekeeper,  will  find  it  an  important  aid. — Mother's  Mag.,  N.  York. 
Most  valuable  text  book  ;  receipts  the  best  ever  presented. — N.  Orl.  Courier. 


Without  being  well  cooked,  the  best  victuals  are  supplied  in  vain.  It  is, 
therefore,  essential  that  every  mistress  of  a  family  should  be  qualified  to 
direct  her  servants  in  this  important  particular.  An  excellent  work — con¬ 
tains  ample  instructions;  no  housekeeper  should  be  without  it. — Baltimore 
Clipper. 


Appended  to  the  last  edition  is  a  “PERPETUAL  CALENDAR,” 
which  is  worth  the  cost  of  the  work  itself  —Cleveland  Plaindealer. 


RECOMMENDATIONS. 


233 


The  Improved,  Housewife  contains  a  great  variety  of  valuable  receipts  for 
cooking,  and  for  general  and  domestic  economy.  We  do  not  know  of  a 
work  so  well  adapted  to  its  objects,  and  so  fit  to  be  placed  in  the  hands  of  a 
young  housekeeper.  It  is  also  on  a  scale  to  suit  those  whose  necessities 
demand  plain-living  and  frugal  housewifery.  We  can  recommend  it  with 
great  heartiness. — Richmond  Christian  Advocate. 


It  is  a  very  valuable  and  useful  book. — Richmond  Republican. 


It  professes  to  give  what  is  much  needed  in  the  domestic  circle,  an 
economical  plan  of  preparing  food  for  the  table.  And,  from  a  hasty  glance  at 
its  pages,  as  well  as  from  a  number  of  judicious  notices  we  have  seen  in 
reference  to  it,  we  have  no  doubt  it  will  accomplish  all  its  purposes.  The 
volume  also  contains  engravings  for  marketing  and  carving,  two  most  indis¬ 
pensable  accompaniments  to  good  cooking ;  also  a  variety  of  new  receipts 
on  various  other  subjects. —  Christian  Repository,  Philadelphia. 


Next  to  having  any  thing  good  to  eat,  the  most  important  consideration  is 
to  have  it  well  cooked  and  served  up.  In  our  mode  of  cooking  we  are 
lamentably  at  fault.  This  deficiency  can  well  be  supplied  by  the  study  of 
The  Improved  Housewife.  It  is  a  compend  of  all  kinds  of  receipts,  direc¬ 
tions  for  carving,  extracting  grease-spots,  stains,  &c.  It  contains  a  sum 
mary  of  all  the  duties  of  an  accomplished  housekeeper ;  and,  if  practiced, 
it  will  make  perfect. — Macon  Messenger,  Geo. 


The  Improved  Housewife  presents  a  variety  of  useful  novelties,  rendering 
it  superior,  in  several  respects,  to  the  ordinary  cook-books.  In  those  cases 
where  it  treats  of  the  matters  usually  found  in  such  works,  it  appears  to  be 
judicious  and  economical,  giving  the  actual  results  of  the  experience  of  the 
author.  It  has  a  series  of  drawmgs,  showing  how  to  purchase  meats  ;  a 
convenient  table  of  weights  reduced  to  their  equivalent  measures,  obviating 
the  necessity  of  scales;  drawings  illustrative  of  carving;  directions  for 
serving  a  dinner  with  propriety  ;  and,  what  is  of  great  importance,  recipes 
in  cookery  for  the  sick. — Portland  Advertiser. 


This  work  should  be  found  in  every  household.  It  is  just  such  a  one  as 
the  thrifty  housewife  would  require. —  Charleston  Southern  Patriot. 


Its  pages  possess  a  fund  of  information  which  cannot  fail  to  be  useful  to 
those  who  study  comfort  and  economy.- — Democratic  Union,  Harrisburg. 


If  this  book  had  been  studied  when  many  of  us  went  to  school,  our  bread 
would  have  been  better  made.  Hints  how  to  procure  the  best  pieces  at 
market,  and,  after  they  are  well  cooked,  how  to  carve  them,  will  be  found 
useful.  No  family  library  should  be  without  it. —  The  Georgian,  Savannah. 


We  cannot  be  far  out  of  the  way  in  saying,  with  every  body  who  speaks 
of  it,  that  “  The  Improved  Housewife  ”  is  a  capital  book  of  its  kind.  We 


234 


RECOMMENDATIONS. 


would  recommend  it  to  all  housekeepers  who  would  calculate  the  loss  and 
gain  of  living. — New  Orleans  Commercial  Bulletin. 


There  is  a  recipe  for  every  description  of  cooking,  preserving  fruits,  mar 
keting,  making  pastry,  and  destroying  vermin,  with  a  large  amount  of  useful 
and  necessary  information. — Daily  Post,  Troy. 


It  is  altogether  the  best  work  of  the  kind  that  has  fallen  under  our  eye. — 
Buffalo - 


“  The  Improved  Housewife .” — This  is  the  title  of  an  excellent  Book  of 
Receipts,  with  engravings  for  marketing  and  carving,  by  a  married  lady, 
Mrs.  A.  L.  Webster.  It  is  published  in  Hartford,  Conn.,  and  sold  by 
the  agent  only.  The  receipts  are  simple,  yet  rich  enough.  It  is  cheap  in 
price,  and  a  complete  guide  to  comfort  and  economy.  The  work  is  univer¬ 
sally  commended. — Boston  Times. 


We  find  it  to  be  invaluable  in  information  of  the  highest  importance  to 
housekeeping  The  receipts  have  been  tried,  and  found  to  be  excellent  as 
well  as  economical. — Pennsylvania  Telegraph. 


We  commend  it  as  a  Class-book  in  all  Female  Seminaries,  as  well  as  a 
standard  work  in  all  Family  Libraries. — N.  Y.  Tribune. 


The  Improved  Housewife  is  noticed  by  the  ladies,  the  best  judges  of  its 
contents,  as  a  real  improvement  on  all  other  works  of  the  kina. —  Christian 
Observer,  Phila. 


It  is  a  neat,  convenient  volume,  in  which  we  find,  in  addition  to  the  mere 
details  of  the  kitchen,  a  deal  of  sensible  and  very  useful  counsel  and 
information.  Its  design  is  rather  to  teach  judicious  economy,  than  to  aid 
useless  and  unhealthful  extravagance. — Phila.  Sat.  Courier. 


A  very  useful  volume  of  receipts,  and  directions  for  the  culinary  depart¬ 
ment  of  good  housekeeping  ;  and  especially  for  those  w’ho  would  have  their 
food  cooked  well,  at  a  small  expense. —  United  States  Gazette,  Phila. 


It  is  pronounced  by  a  female  friend  to  be  the  very  best  work  upon  the 
subjects  of  which  it  treats  that  has  ever  been  published. — North  American, 
Phil.  The  Perpetual  Calendar  is  worth  the  cost  of  the  book. — N.  Y.  J.  of  Com. 


Most  excellent. —  South  Carolinian,  Columbia. 


This  is  the  most  modern  publication  we  have  seen  on  matters  in  which 
every  one  has  an  equal  interest.  And,  after  an  examination,  we  are  satis¬ 
fied  that,  it  surpasses  all  its  predecessors  as  a  practical  guide  to  the  head  of 
the  culinary  department.  It  is  the  result  of  more  than  thirty-four  years' 


RECOMMENDATIONS. 


235 


experience  of  a  lady,  who  is  both  theoretically  and  practically  acquainted 
with  the  subject  which  she  elucidates  for  the  benefit  of  others.  Every  pos¬ 
sible  manner  in  which  flesh,  fish,  vegetables,  fruits  and  breadstuff's  can  be 
served  up,  to  nourish  the  body  or  please  the  taste,  are  here  brought  to  view 
in  a  compendious  form,  and  the  instructions  plainly  given,  in  terms  adapted 
to  the  comprehension  of  all  persons.  When  generally  known,  this  book 
will  be  prized  as  an  indispensable  manual  to  every  housekeeper. — Repub¬ 
lican  Herald,  Providence. 


The  Improved  Housewife  we  believe  to  be  the  best  work  of  the  kind  in 
print ;  and  one  that  should  be  in  the  hands  of  every  family.  We  know 
Miss  Leslie’s  to  be  an  admirable  work  on  housekeeping;  but  we  have 
always  deemed  her  recipes  to  be  too  costly  for  general  use.  The  work 
before  us  has  met  that  great  fault ;  and  Mrs.  W.,  after  an  experience  of  more 
than  thirty-four  years  as  a  practical  housekeeper  in  married  life,  has  most 
judiciously  adapted  her  work  to  an  every  day  family  use.  Besides,  “  The 
Improved  Housewife  ”  contains,  in  one  convenient  book,  what  Miss  Leslie  has 
spread  over  four  books,  and  Makenzie  over  “  five  thousand  receipts  and 
sufficient  under  each  respective  head,  in  the  one  book,  for  the  accomplished 
housekeeper.  So  far  as  merit  is  made  the  standard  of  comparison,  it  is  the 
cheapest  book  of  its  kind. —  Wilmington  Chronicle. 


The  Improved  Housewife,  published  at  Hartford,  Conn.,  is  well  printed  and 
neatly  bound.  And  it  contains  an  immense  amount  of  useful  information  to 
housekeepers,  in  the  way  of  directions  for  marketing,  recipes  for  cooking, 
for  making  preserves,  pickles,  pastry,  &c.,  with  a  variety  of  miscellaneous 
information.  The  volume  also  contains  a  variety  of  plates,  with  directions 
for  carving,  choice  of  joints  of  meat,  fish,  &c.  We  have  carefully  looked 
through  it,  and  we  find  that  it  has  one  great  advantage  over  most  works  of  this 
description,  inasmuch  as  its  recipes  are  not  expensive,  but  are  calculated  for 
.ne  kitchens  of  families  in  moderate  circumstances.  This  work  is  not  in 
the  hands  of  the  booksellers,  but  is  to  be  had  of  the  agent  only,  who  is  now 
in  Montreal. — Montreal  Courier. 


Of  “  The  Improved  Housewife  ”  we  feel  warranted  in  stating  that  it  richly 
merits  the  rapid  sale  it  has  met  with.  And,  no  matter  how  many  cook-books 
there  may  be  in  the  house,  this  one  book  w  ill  more  than  supply  the  place  of 
all ;  and  without  it  you  are  “  poor  indeed.”  It  is  compiled  by  a  married 
lady,  mostly  from  the  result  of  her  own  personal  experience  as  a  house¬ 
keeper  for  the  last  thirty-four  years.  No  housekeeper  ought  to  be  without 
it.  And  many  a  young  married  man  wmuld  find  his  purse  heavier  at  the  end 
of  the  year,  would  he  but  make  his  better  half  a  present  of  this  truly  valua¬ 
ble  work,  and  thus  enable  her  to  stop  the  leaks  in  the  kitchen,  that  sieve  to 
a  man’s  fortune. — Morning  Telegraph. 


This  book  was  written  by  one  experienced  in  housewifery,  has  been 
practically  tested,  and  the  universal  testimony  is,  that  it  is  the  best  book  of 
the  kind.  It  contains  full  directions  for  every  thing  in  the  culinary  line.  Its 
superiority  consists  in  its  combining  economy  with  good  cooking. — Herald. 


It  is  of  essential  use  to  the  information  and  economy  of  all  classes. — Cres¬ 
cent  City,  N.  Orleans.  A  most  excellent  work. — Picayune.  We  add  our  con¬ 
currence  to  the  variety  and  multiplicity  of  editorial  notices  of  The  Improved 
Housewife  throughout  the  States,  as  the  best  work  of  its  kind. — Quebec  Gax. 


236 


RECOMMENDATIONS. 


'‘There  is  no  branch  of  learning  to  which  so  strongly  applies  what  Cicero 
says  in  praise  of  letters,  as  this  of  cookery.  Evidently,  therefore,  it  must 
claim  precedence  over  them  all  : 

‘  Haec  studia  adolescentiam  alunt,  senectutem  oblectant ;  secundas  res 
ornant,  adversis  perfugium  ac  solatium  praebent ;  delectant  dorni,  non  im- 
pediunt  foras  :  pernoctant  nobiscum,  perigrinantur,  rusticantur.’  ”  Nothing 
can  be  better'. — National  Intelligencer'. 

We  desired  some  practical  housekeepers  to  examine  this  work  and  give 
us  their  opinion  of  its  merits.  In  their  opinion  it  is  decidedly  the  best  work 
of  the  kind.  The  receipts  are  simple,  yet  rich;  and  when  tried,  will  be 
found  economical  and  excellent. 

We  recommend  it  to  all  who  wish  to  live  well,  in  health,  peace  and  plenty. 

New  Orleans  Presbyterian. 

A  new  edition  of  Mrs.  Webster’s  Improved  Housewife.  Its  pages  possess 
a  fund  of  information  which  cannot  fail  to  be  of  great  service  to  every  mis¬ 
tress  of  a  family. —  Washington  Union. 


The  best  work  of  its  kind.  It  is  preferred  to  Miss  Leslie’s  for  being  less 
extravagant  and  better  adapted  to  an  every-day  use  : — also,  to  Makenzie’s  five 
thousand  receipts;  and  it  contains  some  hundred  more  receipts  than  the 
Carolina  Housewife,  and  a  much  greater  variety  of  matter,  with  a  complete  set 
of  engravings  for  marketing  and  carving.  So  far  as  real  merit  is  the  test 
of  worth,  it  is  the  cheapest  book  of  its  kind. — American  Beacon. 

We  can  utter  no  praise -of  this  work  which  will  not  be  a  repetition  of 
commendation  already  expressed. — Danbury  Times. 

We  have  examined  it.  Think  it  the  best  compilation  we  have  seen. 
Have  no  doubt  its  purchase  would,  in  any  family,  effect  a  considerable  sa¬ 
ving,  besides  adding  to  the  comfort  of  a  family. — Christian  Visitor,  St.  John, 
New  Brunswick. 


It  appears  to  be  an  exceedingly  useful  publication. — British  North  Ameri¬ 
can,  Halifax,  N.  S. 


Besides  its  general  contents,  we  have  abundance  of  Miscellaneous  Re¬ 
ceipts  for  the  sick  and  the  healthy,  and  a  Perpetual  Calendar,  very  curious 
and  useful  for  reference. —  Toronto  Patriot,  C.  W. 


We  have  no  hesitation  in  recommending  it  as  the  most  comprehensive  of 
the  kind  that  we  have  seen. — British  Colonist,  Halifax,  N.  S. 


The  receipts  generally,  are  plain,  and  adapted  to  the  means  of  persons 
of  moderate  circumstances,  who  would  like  to  live  well,  but  not  extrava¬ 
gantly. — Halifax  Sun,  Halifax,  N.  S. 


There  is  hardly  any  thing  pertaining  to  cookery  or  other  “  household  good,” 
for  which  instruction  may  not  be  found  here.— Christian  Mirror,  Portland, 
Maine. 


By  the  by,  next  to  having  any  thing  to  cook,  and  the  knowing  how  to  cook, 
is — a  time  to  cook — and,  a  time  to  eat ;  for  the  finding  of  which,  and  the  only 
time  to  get  married,  see  Perpetual  Calendar— and  the  Bridal  Hour 


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laying  the  earner  stone 
of  the  TSTatfonaL  Wishing 
tou  Monument . 

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under-  letter diFal- 
l**w  down.  that  column  tv 
tabled.  Opposite  figure  ft. 
the  day  of  the  month 
the  angle of meeting  un¬ 
der  J.  7}ici'day  will  hr. 
found  the  day  of  the. 
week. —  ft  ***  Judy  lQf$8 . 

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of  Bunker  .Hill  Moim- 
111  cut  felehrutfon  . 

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Opposite  TJ  and  under  J. 
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